koulibiac

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koulibiac

koulibiac

koulibiac
koulibiac


Ingredients
Number of persons
-
7
+
For the koulibiac:

1 bunch of leek

1/2 onion

Snail butter

4 salmon fillets

2 puff pastes

Parsley

Pepper

Salt

pizza spices

2 egg yolks

2 tablespoons of milk
For the sauce:

40 cl heavy cream

70 g tomato paste

1 sweet pepper

125 g shrimp

Pepper

Salt



Preparation
Total Time: 55 min
Preparation time: 30 min
Cooking time: 25 min
In a frying pan, cook 1/2 onion and leeks with a little snail butter.
Cut the salmon fillets across the width.
Roll out the first puff pastry.
Rub some pizza spices on the dough (powdered spices).
Place a rectangular layer of leeks and then salmon in the centre of the dough and repeat the operation. (Remember to leave a safety margin of 2-3 cm to be able to stick the edges afterwards).
Sprinkle parsley on the last layer.
Cover with the 2nd puff pastry.
Glue the edges with a salted egg yolk.
Cut the puff pastry into the shape of a fish if you feel like an artist.
Remember to draw the scales and eyes of the fish. Otherwise a rectangular cut will do the trick.
Beat an egg yolk with a little milk and brush this mixture over the puff pastry to obtain a nice colour when baking.
Bake for 25 to 30 minutes at 200°C.
Shrimp sauce:
Beat the crème fraîche + tomato paste + 1 cc sweet pepper + salt + pepper + shrimps and fry over a low heat.
Serve with rice.

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