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Koulibiac (Coulibiac) - Traditional Russian Fish Pie

Serves:
6
Cooking time:
90 minutes
By:
ibuyrealfood

Koulibiac (Coulibiac) - Traditional Russian Fish Pie

Ingredients

  • 1 lbs /500g Puff Pastry
  • ¾ lbs/350g Salmon - poached (middle cut)
  • 1 lbs/500g Tomatoes or 2/3 Beef Tomatoes (skinned, de-seeded, chopped and left raw)
  • 2 Free range Eggs (for scrambled eggs – keep soft and fine)
  • Milk (for scrambled egg)
  • Rice - White long grain or Brown (approx. one cup uncooked – cook and cool)
  • 1 Large Onion (chopped – use uncooked)
  • Approx 5oz/150g. Parsley (saucer full)
  • 1 Egg (Whisked for brushing pastry)

Method

  1. All ingredients to be cooled.
  2. Poach salmon in wine vinegar and water, bay leaf, peppercorns, etc. Cook approx.
  3. 10 minutes. Leave to cool in liquid. Remove from liquid and flake salmon, discard skin, but keep cooking liquid for Beurre blanc.
  4. Roll our pastry to 13” x 11”/32x28cm (don’t trim until after pastry has been folded)
  5. Put layer of each ingredient, enough to cover proceeding layer. Start approx ½“ from top and 1” from the sides, making ingredients strip approx 4” wide. Must start with rice and then flaked salmon, then parsley, onion, tomato and egg. Press each layer down gently and try to keep neat layers.
  6. Note: Moisten salmon very sparingly with cooking liquid, also salt and pepper layers as necessary.
  7. Moisten edges of pastry with beaten egg or water, bring pastry over and cover, fold over short and long edges , then using a fork gently press down along the edges to seal.
  8. Make 3 holes in top, insert grease proof paper chimneys to let steam out.
  9. Brush with beaten egg. Keep in fridge until ready to cook.
  10. Cook in hot oven 200c/180c fan/Gas mark 6 for 45 minutes – turn down if getting too brown, turn down after 30 minutes to 160c/140c fan/ gas mark 3.
  11. After switching off oven – leave to rest in oven for 15 minutes – transfer to serving dish before cutting.
  12. Note: To lift out more easily, line tray with tin foil.
  13. Serve hot with melted beurre blanc sauce (½ lb butter per 6 people). Use cooking liquid to reduce shallots instead of wine vinegar.
  14. Serve cold with mayonnaise.

Customer Reviews

  • Very good Review by mbelcher

    Hi,

    This is a really good recipe.

    M
    (Posted on 28/02/2010)

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