Spiced salmon coulibiac
Mark Sargeant’s alternative Christmas main ‘This is a great choice for Christmas Day as it can all be made in advance. The unbaked coulibiac can be kept in the fridge for up to a day or, if the salmon has not been previously frozen, you can put it in the freezer for up to two months.’
Serves 6- 8 Prep 20 mins, plus cooling Cook 50 mins
2 tbsp vegetable oil
1 onion, finely chopped 2
garlic cloves, crushed
2 cardamom pods, crushed
1 cinnamon stick
1 tsp fennel seeds
2 star anise
1 tsp fenugreek seeds
3 cloves thumb-sized piece ginger, cut into large chunks
2 tsp garam masala
140g basmati rice, soaked in cold water for
30 mins, then drained
1 bay leaf small pack coriander, finely chopped
1 red chilli, seeds kept in, finely chopped
1 tbsp mango chutney
1 tbsp lemon juice 2 x
320g packs ready-rolled puff pastry
2 x 500g whole salmon fillets, skin removed and pin-boned
2 large egg yolks, lightly beaten
1 Heat the oil in a frying pan and add the onion, garlic, cardamom, cinnamon, fennel, star anise, fenugreek, cloves, ginger and 1 tsp of the garam masala. Cook over a medium heat until the onion is a deep golden brown. Add the rice with 250ml water and the bay leaf, and season with salt. Bring to the boil, then turn down to a gentle simmer. Cover and cook for 15 mins or until the liquid has been absorbed and the rice is light and fluffy. Remove from the heat, tip into a bowl and leave to cool.
2 Once the rice is cooled, remove the cardamom, cinnamon stick, star anise, cloves, ginger and bay leaf. Add the chopped coriander, chilli, mango chutney and lemon juice. Check the seasoning, cover and chill until needed.
3 Take the pastry out of the fridge and leave at room temperature for 10 mins. Unroll the pastry sheets, roll out to make a little wider and put each on a non-stick baking sheet. Cover with cling film and place in the fridge to re-chill for 30 mins.
4 Season the salmon on both sides with a little salt and pepper and the rest of the garam masala, then place one piece of salmon on one piece of pastry and cover with half of the rice mixture. Top with the other piece of salmon, then brush around the pastry edges with beaten egg. Cover with the second piece of pastry, pushing down well, then roll the edges over, crimp with a fork to seal and decorate as you like. Can be made ahead and chilled for a day. Brush all over with beaten egg and chill for 30 mins.
5 Heat oven to 220C/200C fan/ gas 7. Bake for 10 mins, then turn the oven down to 180C/160C fan/ gas 4 and continue to bake for about 30 mins until the pastry is golden brown. Set aside in a warm place to rest for 10 mins. Serve with the rest of the rice mix (heated or cold) and the raita ( below). PER SERVING (8) 647 kcals, fat 37g, saturates 12g, carbs 45g, sugars 3g, fibre 1g, protein 33g, salt 0.9g
For the raita
Mix 250g Greek yogurt with a finely grated garlic clove, a grated thumb-sized piece root ginger, ½ small pack coriander, chopped, ¼ small pack mint leaves, chopped, juice 1/2 lime and ½ tsp garam masala with ¼ cucumber, grated and lightly squeezed. Season and serve sprinkled with extra garam masala. Serves 6.