Salmon Coulibiac in Puff Pastry
I love salmon and this dinner is one of my favorite ways to eat fish. Impress your family and friends with this easy meal that looks difficult. Make the salsas below to serve on the side.
The beauty of this recipe is you can make it a day ahead and store in the refrigerator until you are ready to bake.
1 large onion, chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
4 green cardamom pods
2 star anise
1 cup rice, uncooked
1 bay leaf
1 small piece cinnamon stick
2 cups water
1/2 lemon, zest and juiced
1 large bunch fresh dill, chopped
1 1/2 lb. piece of salmon, skin removed
1 - 17.3 oz package of puff pastry (equals 2 pieces)
1 egg, beaten for glazing
For the rice
Make ahead rice
Add 1 T. butter to a pan and add the onion, cumin, coriander seeds, cardamom and star anise and gentry fry for 8 minutes until onions are golden.
Stir in rice and add bay leaf and cinnamon stick and add water and season with salt.
Bring to a boil. Cover and simmer for 10 minutes. Turn off heat and leave rice covered for 10 minutes. At this point, stir in lemon zest and lemon juice. Once cooled, add chopped dill. Remove the cinnamon stick, star anise and cardamom pods.
Heat 2 T. butter in a non-stick pan. Add salmon and cook 1 min per side. You do not want to cook the salmon all the way through. Put salmon on plate and set aside.
Roll out one piece of puff pastry to a rectangle, then lay on a baking sheet.
Put half the rice along the middle of the pastry, leaving a small border around the edge. Lay the seared salmon over the rice, then slice the eggs and lay on top of salmon. Top the eggs with the remaining rice and pack down gently to make a firm, even shape. Make sure you have a clear border with no rice on the edge.
Beat an egg and brush the border of the pastry with beaten egg. Roll the second piece of puff pastry and drape over the coulibiac. Press the edges together with a fork (the egg will help to "glue" the pastry. Brush the top of the puff pastry with egg wash. You can lightly score the pastry with the back of a knife with a criss-cross pattern making sure not to cut all the way through.
You can chill this for a day or keep frozen at this point.
To Bake: heat oven to 390° and bake for 20 minutes. Reduce oven temperature to 350° and bake for another 20 minutes, until the top is a nice golden brown.
Serve with dill cream or herb salsa. (see note below)
Dill cream:1 cup sour cream or crème fraiche |2 T. milk |1 T. dill |1 T. chives |1/2 teaspoon lemon zest |1 teaspoon lemon juice |1/4 teaspoon pepper
Mix ingredients and chill
Herb Salsa:1 lemon, juiced |2 small bunches of chives, chopped |1 small bunch parsley, chopped |1 small bunch dill, chopped| Olive oil
Add all ingredients in a small dish and add enough olive oil to loosen.
Note: Bake an additional 10 minutes if you made it ahead of time and refrigerated.