Classic Coulibiac

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 10 min

2. 2

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

   Približno 20 min

   Kuharjeva opomba: 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.

   Približno 15 min

   Kuharjeva opomba: 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.

   Približno 1 min

5. 5

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

   Približno 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 3 min

9. 9

   Season the filling mixture with salt and black pepper.

   Približno 1 min

   Kuharjeva opomba: 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).

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 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.

    Približno 2 min

13. 13

    Place the salmon fillet on top of the filling.

    Približno 1 min

    Kuharjeva opomba: Pat the salmon dry with paper towels to prevent excess moisture.

14. 14

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

    Približno 2 min

15. 15

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

    Približno 3 min

16. 16

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

    Približno 1 min

17. 17

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

    Približno 2 min

    Kuharjeva opomba: 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.

    Približno 1 min

    Kuharjeva opomba: 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.

    Približno 1 min

20. 20

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

    Približno 20 min

    Kuharjeva opomba: 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.

    Približno 55 min

    Kuharjeva opomba: 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.

    Približno 15 min

    Kuharjeva opomba: Resting allows the juices to redistribute and makes for easier slicing.