COULIBIAC OF SALMON

COULIBIAC OF SALMON image

Categories Fish Bake

Yield Serves 8.

Number Of Ingredients 28

2 packages crescent rolls
2 eggs
2 T. water
Salmon:
1 2 -2 1/2 pound filet of salmon
1 cup dry white wine
salt and pepper
2 T. minced shallots
1 T. butter
1/4 pound thinly sliced mushrooms
1/4 C. dill, finely chopped
Spinach:
1 cup chopped frozen spinach, drained
1 clove garlic, crushed
1 large shallot, finely chopped
2 T. Pernod
1 large leek, chopped
2 T. butter
Rice:
3/4 cup rice
1 medium onion, minced
2 T. butter
2 C. court bouillion or fish stock
4 T. chopped parsley
salt and pepper
Decorations:
Pastry cut outs
Herbs and seasonal fruits or flowers.

Steps:

The day before party, prepare all the individual layers and refrigerate. Salmon layer: Cook shallots in butter. Add mushrooms. Saute 1 minute. Place fish in poacher. Add mushrooms, shallots, dill, salt and pepper. Pour in wine , cover and bake 20-25 minutes until firm. Remove and reserve liquid for rice. Cool. Spinach layer: Saute spinach in butter with garlic and shallot. Add Pernod and leeks. Saute about 1 minute. Cool. Rice layer: Saute onions in butter until soft. Add rice and cook, stirring, until transparent. Add bouillion. Reduce heat and cook about 20 minutes, covered, until rice is done. Assembly: Preheat oven to 375. Roll out 4 sections of crescent roll pastry to about 7"x10" on greased baking sheet. Onto pastry, layer rice mixture, spinach mixture, then salmon and mushroom mixture. Season with salt and pepper. Top with same 7" x10" pastry as on bottom. Pinch edges and seal completely. Make egg wash of 2 eggs beaten with 2 T. water. Brush onto pastry. Cut out decorations and affix to top of pastry. Rebrush with egg wash. Cut several little slits in top for vents. Refrigerate for 1 hour. Bake for approximately 1 hour. Let sit for at least 1/2 hour before serving.