Coulibiac Of Salmon Recipe

How to make it

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• Make the brioche:
• Combine 1 cup flour, dissolved yeast and the sugar adding 1 to 2 more tbs of water to make a soft and pliable dough.
• Form into a ball, cut a cross in the top of the dough sand place in bowl, cover with towel and allow to rise in a warm place until double, about 1 hour.
• Meanwhile in a large mixing bowl with electric mixer with dough hook, combine the remaing 3 cups flour, the eggs, salt and mix low speed until thouroughly blended.
• Then add the softened butter a few pieces at a time until all is well blended into the dough.
• You may to stop and scrape the dough several times with a spatula when mixing
• Whne the yeast mixture has doubled, remove from the bowl add to the egg mixture and mix to combine either by hand with a wooden or machine until well combined.
• This dough is not kneaded!
• It will be soft and possible a bit sticky
• Cover the dough bowl, and let rise double in a warm place.
• When double punch down, and cover and refrigerate several hours or overnight.
• Under refrigeration, the dough texture becomes more solid and workable.
• Meanwhile cook the whole fish by your fasvorite method, cool and chill
• Mushrooms:
• clean mushrooms, slice and saute in butter or oil along with some chopped shallots.
• Season to taste.
• cool and set aside or chill
• Spinach:
• wash spinach , drain very well.
• Either saute in butter or oil with garlic and herbs and set aside or chill
• Quinoa:
• cook per pkg directions, season to taste
• I like to add some fresh grated ginger, butter, salt and pepper
• Sauce:
• In a heavy sauce pan over high heat, reduce the first 3 ingredients by half.
• Add cream and reduce until thick.
• Turn down sauce to low heat.
• I also added a dsh of sugar to tone down the acidity and added some salt and pepper
• Assembly: remember one can prepare all the things a day before
• Remove the pastry from the refrigerator.
• Roll out to a large rectangle
• In the center of the rectange, spread on some of the cooled cook quinoa.
• Add a layer of mushrooms and then some spianch
• Place on the fish and fill the cavity with the boursin cheese
• If using fillets, stack the fillets and fill the cheese in between
• Top the fish again with layers of the quinoa, spinach and mushrooms
• Now carefully enclose the whole thing with the pastry by bringing one side to the other end to completely cover the fish
• One can place the pastry stuffed fish seam side sown ( roll it over ) , or have the seam in the middle or top
• .it does not matter as long as the whole thing is well sealed
• If any brioche dough is leftover, use to decorate top if desired.
• Slit one or two place on top so a bit of steam can escape.
• Brush the whole pastry with either melted butter or an egg wash ( egg mixed with cold water.)
• If desired sprinkle some coarse salt over top of egg wash
• Carefully lift and place the Colibiac on a baking pan
• Let sit about 20 minutes so dough can rise just a bit.
• Bake in a 365 to 375F oven about 30 to 40 minutes or until pastry is golden and puffed
• To serve: let cool a few minutes
• Carefully remove to a large serving platter with wide spatulas and present to guests
• Then carefully slice pieces with a serrated kife and carefuly lift peices onto guests plates
• Either pour the sauce of the pieces or serve and pass the pitcher of sauce on the side
• Leftovers can be gently reheat in the micro or wrapped in foil and oven heated and it's just as wonderful!!!
• Makes 8 *good servings