Coulibiac

Instructions

Let's Make the Risotto

Heat the butter and olive oil on medium heat in a frying pan and sauté the onions until translucent, about a couple of minutes.
1 Tbsp butter, ½ Tbsp EV olive oil, 1 medium onion
Add the garlic, sauté for 30 seconds.
1 small clove garlic
Add the rice, stir to coat and keep stirring for a minute until slightly translucent.
120 g risotto rice
Add the stock, 2 ladles at a time and cook until each addition is dried up before adding the next 2 ladles. You don’t have to stir continuously, 2-3 times with each addition should do. Cook the salmon while you’re doing the risotto and save time.
500-750 ml vegetable or chicken stock
Keep adding the stock until the rice looks cooked, after about 20 - 25 minutes. You may not need all of it, it does depend on the rice. Take a bite and the rice should taste and feel cooked with just a bite to it, like al dente pasta. If not quite cooked, add more stock.
Season with some freshly ground black pepper and stir in the parsley.
handful fresh parsley, freshly ground black pepper
Turn out onto a plate to cool down while you continue with the pie.

Salmon

While cooking the risotto, let’s also attend to the salmon fillets. Season the salmon with the lemon juice, 1 pinch salt and freshly ground black pepper.
300 g salmon, 1 Tbsp lemon juice, 2 pinches salt, freshly ground black pepper
Either cook it under a medium hot grill for about 5 minutes each side or cook it in a frying pan, with 1 tsp olive oil, on the stovetop, for about 3 minutes each side. It’s fine for the salmon to be slightly pink on the inside.
1 tsp olive oil
Transfer to a plate and using 2 forks, break the salmon up into shreds.

Boiled Eggs

Mash the boiled eggs with a fork in a roomy bowl.
3 boiled eggs
Add the dill, soured cream, a pinch of salt and some pepper and mix thoroughly.
2 Tbsp fresh dill, 3 Tbsp soured cream
Set aside.
Unpack the smoked salmon and set aside.

Now let’s make us a Fish Pie!

Roll out your pastry on a lightly floured surface. We are aiming for a square that measures about 36 x 36cm (14 in). Use a ruler. If you’ve gone for ready rolled pastry, using a rolling pin to roll out to the desired size. A rough estimate is fine, a little short here and there is not a problem.
1 x 320 g pack all butter puff pastry, a little plain flour
Now, cut the pastry into 2, with one being larger than the other (for the top of the pastry. Make one about 20cm (7.7in), and the other 16cm (6.3in).
Let the pastry rest for 5 minutes. Place the larger pastry on a lightly floured baking sheet and place in the fridge.
Grease a second baking sheet.

Assembling the Coulibiac

This is the fun bit, we are going for layers that will go like this: risotto, salmon, smoked salmon, eggs, smoked salmon, salmon, risotto.
Place the smaller pastry on your greased baking sheet.
Spread half the risotto on the pastry, leaving a clear 2.5cm (1 in) border all around.
1 portion of risotto bianco
Follow by half the shredded salmon.
Lay down half the smoked salmon, it’s perfectly fine to overlap as you will have more than enough for a single layer.
Follow the smoked salmon with all of the boiled eggs.
Then reverse the layers: smoked salmon, salmon pieces and finally the risotto.
Brush the empty edges of the pastry with the beaten egg yolk. If the egg yolk is too thick, just lighten it with a teaspoon of milk or water.
Now gently cover everything with the larger sheet of pastry that’s been resting in the fridge. Press the pastry down with your fingers, packing the filling in, leaving no space between the filling and the side of the top pastry.
Press down all around with your fingers to seal.
Then, take a fork and stand it upright against the edge of the pastry and push back into the pie, creating a scallop pattern and sealing the pastry further.
Get a pair of kitchen scissors and just cut about 4-5 vents in the top of the pastry. Angle the scissors at 45˚ and snip.
Brush the pie all over with the egg yolk.
Preheat the oven to 220˚C (425˚F).
Place the assembled pie in the fridge for 30 minutes for the pastry to firm up. This will give you beautifully flaky pastry.
Bake in the preheated oven for 20 - 25 minutes until it’s a beautiful golden brown.
Let it rest for 5 minutes then serve as suggested above.

Ingredients

For the Risotto

Instructions

Let's Make the Risotto

Salmon

Boiled Eggs

Now let’s make us a Fish Pie!

Assembling the Coulibiac

Nutrition