Oven Baked Salmon Coulibiac Recipe
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:20 h
- Ready In : 1:30 h
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Oven baked salmon coulibiac recipe.
Salmon pie or salmon coulibiac belongs to Russian cuisine.This salmon and the spinach-stuffed pie baked in the oven and served with delicious Hollandaise sauce.
If you like salmon baked in the oven, you may also like this one: Oven Baked Salmon in Parchment
Oven Baked Salmon in Parchment Recipe
A great presentation for salmon that allows you to do other things up to at the last minute, like talk to your friends. The vegetables are included in the package.
Makes 4 servings
Ingredients: 8 asparagus spears, peeled and cut into 2-inch (5 cm) pieces, 1 carrot, peeled and julienned, a few French green beans, 1 leek, cleaned and julienned, 1 tablespoon unsalted butter, 2 sheets parchment paper 18″ by 26″, 4 salmon fillets, salt and freshly ground black pepper, 1/4 cup (60 ml) dry white wine
Instructions: Bring a large pot of water to a boil over medium-high heat. Salt it and throw in the asparagus spears. Cook, opened, for 2 minutes, then fish them out with a strainer or slotted spoon and refresh under cold running water. Drain well. Repeat with the carrot sticks and beans.
Melt the butter in a pan over medium heat. Add the leek strips and saute lightly, then add the rest of the vegetables and toss well to coat with the butter. Remove from the heat and set aside.
Preheat the oven to 400º F (200º C). Prepare the parchment-paper packages: lay a piece of salmon in each; divide the vegetables between the four packages, laying them on top of and around the salmon fillets. Season with salt and black pepper. Spoon 2 tablespoons dry white wine over each and seal up the packages. Place them on a baking sheet.
Bake in preheated oven for 12 minutes. Turn off the oven and remove baked salmon in parchment. Serve immediately.
Oven Baked Salmon Coulibiac Recipe
- 2 packages fresh spinach
- 2 large eggs
- pinch of ground nutmeg
- 2 pounds (960 g) Puff pastry, thawed but cold
- 1 egg, beaten
- 1 whole salmon, all skin and bones removed
- Hollandaise sauce
- salt and freshly ground black pepper
Wash the spinach and remove the large stems. Place it in a large pot with just the water that clings to the leaves. Cook covered over medium heat until the spinach is wilted. Drain, refresh under cold water and leave to cool.
When cool, squeeze out as much water with your hands as you can, chop the spinach coarsely, and transfer it to the work bowl of the food processor. Add the eggs, nutmeg, salt, and pepper; then process until quite finely chopped. Set aside. Divide the puff pastry in two, on a lightly floured work surface, roll out each piece to a rectangle approximately 10"wide and 4" longer than the side of salmon. The pastry should be 1/8" to 3/16" thick.
Lay one piece on a large baking sheet, covered with parchment or foil; set the other aside. Lay the salmon on the pastry skin-side down, and centered so as to leave an even border all around. With a spatula spread the spinach mixture evenly over the top of the salmon and smooth it out. Dampen the exposed edges of pastry around the salmon with water. Drape the second sheet of puff pastry over the salmon, shaping the top pastry sheet around the fish and pressing it firmly against the bottom pastry sheet to seal it. With a sharp knife, trim the excess pastry from around the salmon, making the whole package into the shape of a fish. Cut two small holes for steam to escape in the top; With the point of a knife, you can score gills, scales, and fins on the top of the pastry. Then brush with the beaten egg refrigerate until ready to bake.
Preheat the oven to 425°F. Brush the pastry with the egg glaze, If there is any left. Bake in the center of the preheated oven for 15 min., then turn the oven to 350°F and bake for 20 min. more. Remove from the oven and allow to sit in a warm place for 15 min before serving. Cut into 3/4 slices with serrated knife.borderServe with Hollandaise sauce.aroundMay also be served at room temperature with mayonnaise.