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Coulibiac Of Salmon

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Ingredients

Adjust Servings:
2 sheets Puff Pastry
2 tbsp Butter
3 Shallots
1 pound Mixture Of Wild Mushrooms
1/2 cup White Wine
1/4 cup Fresh Dill
1 cup Cooked Rice
2 Salmon Fillet
3 cup Spinach
1 Large egg
Salt
Black Pepper

Nutritional information

876
Calories
53g
Fat
15g
Saturated Fat
54mg
Cholesterol
384mg
Sodium
77g
Carbohydrates
5g
Fiber
5g
Sugar

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Coulibiac Of Salmon

A mouthwatering Coulibiac Of Salmon. A classic Russian recipe you will enjoy.

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    Ingredients

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    Have you ever tried a Coulibiac Of Salmon? This classic Russian meal is just fantastic. Also, the mix of salmon, mushrooms and rice is just damn good. Let’s not forget, everything is stuffed into a puff pastry! Indeed, it’s like the ocean version of a beef wellington. I hope you will enjoy this Coulibiac Of Salmon recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below.

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    Steps

    1
    Done

    Thinly slice the shallots, mushrooms. cut your salmon into 4 square-ish pieces. Chop your spinach.

    2
    Done

    Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.

    3
    Done

    Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice, make sure to leave a border around the edges.

    4
    Done

    Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.

    5
    Done

    Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.

    6
    Done

    Roll the second piece of puff pastry out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.

    7
    Done

    Brush the remaining egg over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes until the tops are golden.

    S

    I just want to share my love of food.

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