Salmon Coulibiac (Salmon Wellington)
Salmon Coulibiac is a Salmon Wellington originating from Russian cuisine. The dish involves salmon fillets wrapped in a puff pastry with aromatic rice, onion, and sometimes mushroom and/or spinach.
About Salmon Coulibiac
The origins of the salmon coulibiac can be traced back to traditional Russian cuisine. The dish first emerged in the 19th century and gained popularity during the Tsarist era, becoming a staple of festive banquets and grand feasts. Coulibiac’s name is believed to have been derived from the French term “coulis,” referring to the liquid produced by cooking fish or meat, which was a common element in the early versions of the dish.
Russian coulibiac became associated with salmon wellington based on the similarities between it and beef wellington in that the dishes are both served in a puff pastry.
Making Salmon Wellington
Salmon Wellington consists of layers of flavorsome ingredients artfully assembled within a delicate pastry shell. The star of the show is, of course, the fresh salmon fillets, which are typically complemented by a fragrant rice mixture, and other ingredients such as sautéed mushrooms, onions, spinach, or dill. The ensemble is carefully enclosed in a buttery puff pastry.
Making coulibiacs begins with cooking the rice in flavorful broth, and infusing it with aromatic ingredients like onions, garlic, and herbs. The rice is then mixed with other ingredients allowing their earthy flavors to enhance the dish further.
Next, the puff pastry dough is rolled out to create a large rectangular sheet. The salmon fillets are placed on top, and the rice and mushroom mixture is generously spread over them. The pastry is then folded and sealed, creating a wellington that is ready for baking.
Once assembled, the salmon coulibiac is baked until the puff pastry develops a rich, golden hue and becomes flaky. A high oven temperature ensures that the salmon cooks to perfection while retaining its delicate moisture.
Serving Salmon Coulibiac
Salmon coulibiac is traditionally served as the centerpiece of a meal, often accompanied by a variety of side dishes. It pairs wonderfully with refreshing salads, steamed vegetables, or a dollop of tangy crème fraîche. The recipe here uses a beurre blanc sauce.
Some variations even include a velvety sauce, such as hollandaise or a light dill-infused cream, for an extra layer of indulgence.
Salmon Coulibiac (Salmon Wellington)
Salmon Coulibiac is a Salmon Wellington originating from Russian cuisine. The dish involves salmon fillets wrapped in a puff pastry with aromatic rice, onion, and sometimes mushroom and/or spinach.
Ingredients
- For the coulibiac:
- 2 lb 12 oz salmon fillet
- 1 lb 2 oz spinach
- 2 lb packaged all-butter puff pastry
- 5 tbsp chives, finely chopped
- 1 egg, slightly beaten
- 7 fl oz double cream
- 2 cups cooked basmati rice prepared in chicken broth
- 16 oz mushrooms sliced and sauteed in butter
- one shallot diced
- For the beurre blanc:
- 2 shallots, peeled and finely sliced
- 4 tbsp chives
- 8 oz butter, cubed
- 4 tbsp white wine
- 1 tbsp white wine vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Warm up your oven to 425 degrees F and spread a sheet of parchment paper across a baking tray.
- Prepare the basmati rice according to package instructions in chicken stock or broth with the diced shallot
- sauté the mushrooms in butter until well caramelized
- For the coulibiac, flatten the puff pastry into a 5 mm thick rectangle, using a rolling pin, and divide it into two 16’’x10’’ portions.
- Spread one of the pastry portion across the lined baking pan
- Top the pastry with rice and mushrooms
- Add 2/3 of the salmon; set aside.
- Drop the spinach in boiling water to blanch for a minute.
- Rinse spinach immediately under running cold water, drain and squeeze out excess moisture.
- Place half of the blanched spinach on top of the salmon on the pastry until the latter is covered completely with it.
- Chop rest of the salmon into coarse chunks and dump them into the food processor, along with half of the chives and cream.
- Pulse them into a smooth puree and whisk a dash of seasonings to taste.
- Pour it over the spinach and spread it evenly to cover completely.
- Sprinkle rest of the chives on top and finish it off by topping it with remaining spinach.
- Brush a lashing of the beaten egg along the edges of the pastry and cover it with the other one; while pinching the edges together to seal, don’t overstretch.
- Chop off the extra edges hanging out of the pan and smother it with rest of the egg wash.
- Sprinkle a dash of salt as well as pepper on top and bake in the oven for about 45 minutes or until the filling is cooked through and the crust turns golden brown.
- For the sauce, throw in the shallots into a saucepan and pour in the white wine and vinegar, back to back.
- Give it a good stir and bring the mixture to a boil.
- Reduce it to a simmer and continue to cook until it reduces considerably to 2 tablespoon.
- Add a splash of water and cook further until it reduces further to a tablespoon.
- Lower the heat further to low and beat in the butter gradually until all of it melts and blends into the sauce.
- Pass the sauce through a fine mesh sieve and adjust the seasonings.
- Fold in the chives and set aside to cool completely.
- Cut out thick slices from the coulibiac and arrange them on serving plates.
- Drizzle the sauce over the slices and serve warm.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1782Total Fat: 180gSaturated Fat: 110gTrans Fat: 7gUnsaturated Fat: 57gCholesterol: 523mgSodium: 1529mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 21g
Last Updated on July 12, 2023 by Carleen
