Sal­mon Coulibiac

Bray People - - LIFESTYLE - Kevin DUN­DON

IT’S APRIL Fools day this week, a day that’s nor­mally as­so­ci­ated with child­ish acts of fool­ish­ness, so be­ware! There’s noth­ing fool­ish about my recipe though, a de­li­cious Sal­mon Coulibiac which is a French adap­ta­tion of a savoury Rus­sian recipe of­ten made in loaf form. This is an ex­cel­lent dish for en­ter­tain­ing as it can be made in ad­vance. It pre­sents beau­ti­fully too, I serve it with a hol­landaise sauce and some broad beans. An al­ter­na­tive to the Hol­landaise would be to melt some but­ter and add the same amount of lemon juice, very sim­ple and de­li­cious. Any left­overs can be served cold for lunch with a light salad. Sal­mon is such a ver­sa­tile fish, it can be grilled, pan-fried, poached and baked. It’s one of those fishes that pairs well with so many dif­fer­ent flavours, it works ex­tremely well with Asian flavours such as soy, chilli and gin­ger.



Serves4 2 Sheets Puff Pastry, thawed 600g Side of Sal­mon, skin re­moved 2 Shal­lots, thinly sliced 400g Spinach, sautéed and drained 225g Mush­rooms, thinly sliced 25g But­ter 2 Eggs, hard boiled and peeled 1 tbsp fresh dill 1 tsp lemon thyme 1 egg, for egg wash Salt and freshly ground black pep­per. Hol­landaise Sauce: 3 large egg yolks 5ml/1 tea­spoon white wine vine­gar/Lemon juice 8ozs/225g but­ter-melted com­pletely 2 dessert­spoons of boil­ing wa­ter (if re­quired) Ground white pep­per To make the Coulibiac: Pre­heat the oven to 180C/350G/Gas Mark4. Saute the mush­rooms in some but­ter, then re­move and pat dry with some kitchen paper. Roll out the two sheets of pastry on a lightly floured sur­face, and brush the sur­face with egg wash. Place the spinach on to the pastry leav­ing ap­prox­i­mately 1” around the edge, the place the sautéed mush­rooms to top. Lay the sal­mon onto the mush­rooms and sea­son with salt and pep­per. In a sep­a­rate bowl mixed the eggs and shal­lots, then place on top of the sal­mon. Sprin­kle with the herbs then brush the edges of the pastry with the egg wash. Place the top sheet of pastry on top of the sal­mon then seal tightly. Trans­fer to a bak­ing sheet and place in the pre­heated oven for 30 – 35 min­utes, then re­move and al­low to stand for 15 min­utes. In the mean­time to make your hol­landaise, firstly melt the but­ter in a saucepan over a gen­tle heat. Re­move the saucepan from the heat. In a sep­a­rate saucepan heat some wa­ter and place a glass or stain­less steel bowl on top. Pour in the white wine vine­gar and lemon juice then add the egg yolks and beat con­tin­u­ously un­til light and creamy in con­sis­tency. You need to be very care­ful at this stage be­cause the line be­tween creamy and scram­bled is very fine. Re­move the bowl from the heat then pour in the melted but­ter, whilst con­tin­u­ing to whisk at all times. If af­ter adding all the but­ter the sauce is still a lit­tle thick for your lik­ing whisk in some boil­ing wa­ter and a squeeze of lemon. Sea­son to taste. To Serve: Place the Coulibiac onto a serv­ing plat­ter, and serve with Hol­landaise Sauce. Tip: For a veg­e­tar­ian al­ter­na­tive use veg­eta­bles that are in sea­son from the gar­den —in spring try adding wilted greens, as­para­gus, peas and ar­ti­choke hearts.

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