Coulibiac of Salmon With Dill Recipe

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Coulibiac of Salmon With Dill
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Ingredients
20
Count
Nutrition
426
Calories
Total time
60
Minutes
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Ingredients:

  • 1 tsp salt
  • 3/4 cup shortening
  • 1/2 cup ice water
  • 3/4 cup long grain rice
  • 1 1/2 cups water
  • 1/3 cup butter
  • 1 1/2 cups finely chopped onions
  • 1 cup finely chopped mushroom
  • 1 1/2 lbs salmon fillets
  • salt and pepper
  • 1 cup finely chopped fresh dill
  • 1 egg
  • 1 tsp milk
  • 2 tbsp finely chopped dill or 2 tbsp parsley
  • 1/2 cup butter
  • 1 tbsp lemon juice

Directions:

  1. Pastry: In large bowl, combine flour and salt; cut in shortening until mixture is crumbly.
  2. Gradually add water, gently tossing, then pressing ingredients together to form ball.
  3. Wrap in plastic wrap and chill for at least 30 minutes.
  4. Filling: In saucepan, combine rice and water.
  5. Cover, bring to boil, reduce heat and simmer until tender and water has evaporated- about 20 minutes.
  6. Uncover, and using fork, toss lightly with 2 tbsp butter.
  7. Let cool.
  8. In skillet, melt remainin butter; saute onions and mushrooms until soft, about 5 minutes.
  9. Skin salmon and remove any small bones.
  10. Separate yolks from whites and chop each into 1/4 inch cubes.
  11. On floured pastry cloth, roll out dough to 18 x 15 inch rectangle.
  12. Trim edges neatly, reserving all scraps of dough.
  13. Fold dough in half lengthwise.
  14. Transfer to centre of large baking sheet.
  15. Fold back to half of pastry so it extends over edge of sheet.
  16. Spread rice along the bottom half of pastry on sheet, leaving a 1 inch border.
  17. Season this with and all following layers with salt and pepper to taste.
  18. Spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness.
  19. Sprinkle with dill, then yolks, then whites.
  20. Glaze: Whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling.
  21. Fold remaining pastry over filling; press edges together and fold under neatly.
  22. Cut 2 steam holes equidistant from ends.
  23. Gather up pastry scraps, roll out again and cut into the shape of holly leaves.
  24. Brush gently with some of the glaze and arrange over pastry.
  25. Use diced red pepper for berries.
  26. Reserve remaining glaze.
  27. Chill Coulibac, lightly covered for at least 1 hour.
  28. Brush with remaining glaze and bake in 400F oven for 1 hour or until golden.
  29. Transfer to serving platter, garnish with dill or parsley.
  30. To serve; cut into 1 1/2 inch thick slices.
  31. Sauce: Heat together butter, lemon juice and white wine.
  32. Serve in a pitcher for guests to pour over their slices of coulibac.
  33. Coulibac can be assembled early in the day, but is best baked fresh for the meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 426.13 Kcal (1784 kJ)
Calories from fat 276.05 Kcal
% Daily Value*
Total Fat 30.67g 47%
Cholesterol 151.39mg 50%
Sodium 278.01mg 12%
Potassium 341.93mg 7%
Total Carbs 18.79g 6%
Sugars 1.5g 6%
Dietary Fiber 1.2g 5%
Protein 17.94g 36%
Vitamin C 2.8mg 5%
Vitamin A 0.2mg 5%
Iron 0.7mg 4%
Calcium 46.3mg 5%
Amount Per 100 g
Calories 211.66 Kcal (886 kJ)
Calories from fat 137.11 Kcal
% Daily Value*
Total Fat 15.23g 47%
Cholesterol 75.19mg 50%
Sodium 138.09mg 12%
Potassium 169.83mg 7%
Total Carbs 9.33g 6%
Sugars 0.75g 6%
Dietary Fiber 0.6g 5%
Protein 8.91g 36%
Vitamin C 1.4mg 5%
Vitamin A 0.1mg 5%
Iron 0.4mg 4%
Calcium 23mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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