Classic Coulibiac

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (390°F).

   Ca. 10 min.

2. 2

   Cook the white rice according to package instructions, then set aside to cool.

   Ca. 20 min.

   Kokkens note: Ensure the rice is completely cooled before mixing into the filling to prevent the pastry from becoming soggy.

3. 3

   Hard-boil the eggs, cool them, then peel and chop them.

   Ca. 15 min.

   Kokkens note: To easily peel hard-boiled eggs, plunge them into an ice bath immediately after cooking.

4. 4

   In a large skillet, melt the butter over medium heat.

   Ca. 1 min.

5. 5

   Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

6. 6

   Add the white mushrooms to the skillet and cook until they release their liquid and brown slightly, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary for better browning.

7. 7

   Remove the mushroom and onion mixture from the heat and let it cool slightly.

   Ca. 5 min.

8. 8

   In a large bowl, combine the cooled cooked rice, chopped hard-boiled eggs, sautéed mushrooms and onion, fresh dill, and fresh parsley.

   Ca. 3 min.

9. 9

   Season the filling mixture with salt and black pepper.

   Ca. 1 min.

   Kokkens note: Taste the filling and adjust seasoning as needed before assembling the pie.

10. 10

    Roll out one sheet of puff pastry on a lightly floured surface into a rectangle large enough to encase the salmon and filling, about 30x40 cm (12x16 inches).

    Ca. 5 min.

    Kokkens note: Keep the pastry cold as much as possible to prevent it from becoming sticky.

11. 11

    Place the rolled-out pastry on a baking sheet lined with parchment paper.

    Ca. 1 min.

12. 12

    Spread half of the rice and mushroom filling mixture in the center of the pastry, leaving a border of about 5 cm (2 inches) on all sides.

    Ca. 2 min.

13. 13

    Place the salmon fillet on top of the filling.

    Ca. 1 min.

    Kokkens note: Pat the salmon dry with paper towels to prevent excess moisture.

14. 14

    Top the salmon with the remaining rice and mushroom filling mixture.

    Ca. 2 min.

15. 15

    Roll out the second sheet of puff pastry to a similar size as the first.

    Ca. 3 min.

16. 16

    Carefully place the second pastry sheet over the filling and salmon.

    Ca. 1 min.

17. 17

    Press down the edges of the pastry to seal, then trim any excess pastry.

    Ca. 2 min.

    Kokkens note: You can use a fork to crimp the edges for a decorative seal.

18. 18

    Brush the entire top surface of the coulibiac with the beaten egg.

    Ca. 1 min.

    Kokkens note: This egg wash will give the pastry a beautiful golden-brown crust.

19. 19

    Cut a few small slits in the top crust to allow steam to escape during baking.

    Ca. 1 min.

20. 20

    Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 180°C (350°F).

    Ca. 20 min.

    Kokkens note: This initial high heat helps the pastry puff up.

21. 21

    Continue baking for another 45-55 minutes, or until the pastry is deeply golden brown and the salmon is cooked through.

    Ca. 55 min.

    Kokkens note: If the pastry browns too quickly, loosely tent it with aluminum foil.

22. 22

    Remove the coulibiac from the oven and let it rest for 15 minutes before slicing and serving.

    Ca. 15 min.

    Kokkens note: Resting allows the juices to redistribute and makes for easier slicing.