Coulibiac - was Re: SC - Okay, my life just got interesting...

[Philip & Susan Troy]

Richard Keith wrote:
> 
> Please sent a recipe.
> Sounds interesting.  As to the vesiga, I eaten Ras cooked testicles

>From the Food TV Website...it seems to have been subjected to minor
nouvelle/american-eclectic tweaking:

>                                SUSAN’S COULIBIAC OF
>                                SALMON
> 
>                                Recipe courtesy of Emeril Lagasse
> 
>                                For the Dough: 
>                                5 1/2 cups flour 
>                                1/4 cup cornstarch 
>                                1/2 teaspoon salt 
>                                1 pound plus 2 tablespoons butter, cut into small pieces 
>                                2 eggs 
>                                1/2 cup sour cream 
> 
>                                For the Filling: 
>                                2 salmon fillets, skin on 
>                                2 cups court bouillon 
>                                Salt 
>                                Freshly ground white pepper 
>                                2 teaspoons paprika 
>                                3 large red bell peppers, roasted, skinned, seeded and julienned 
>                                1 1/2 pounds assorted exotic mushrooms, finely chopped 
>                                4 shallots, minced 
>                                6 tablespoons butter 
>                                1 large onion, minced 
>                                3/4 cup long grain white rice 
>                                1/2 cup sour cream 
>                                2 eggs, beaten with 2 tablespoons water 
>                                For the garnish: 
>                                1 bunch fresh watercress, cleaned and patted dry 
>                                2 cups Hollandaise Sauce 
> 
> 
>                                In a large mixing bowl, sift the flour, cornstarch and salt. Cut in the
>                                butter and mix until it resembles coarse crumbs. In a small bowl, whisk
>                                the eggs and sour cream together. Stir the egg mixture into the flour
>                                mixture, stirring about 1 minute, until incorporated. This dough will be
>                                crumbly. Turn the dough onto a floured surface and sprinkle it liberally
>                                with iced water. Work the dough with a pastry scraper until the dough
>                                is moist. Dust with flour and knead a few times until smooth. Cut off
>                                1/4 of the dough and shape into a smooth cake. Divide the remaining
>                                dough in half and shape into rectangles. Wrap all three pieces with
>                                plastic wrap and refrigerate for at least 30 minutes. Preheat the oven
>                                to 400 degrees F. Place the salmon in a saute pan, over medium-high
>                                heat and cover with the court bouillon, add water if necessary. Bring
>                                to a boil and skim away the fat. Reduce the heat to medium and simmer
>                                for 15 minutes. Remove the salmon from the liquid, reserving and set
>                                aside to cool. Remove the skin and flake the salmon. Season the salmon
>                                with salt, pepper and the paprika. Cover the salmon and refrigerate.
>                                In another saute pan, over medium-high heat, melt 3 tablespoons of the
>                                butter. Add the mushrooms and shallots. Season with salt and pepper.
>                                Saute for 2 to 3 minutes or until the mushrooms wilt and most of the
>                                liquid has evaporated. Remove from the heat and set aside. Wipe out
>                                the saute pan, and place back over the heat and melt the remaining 3
>                                tablespoons of the butter. Add the onions. Season with salt and pepper.
>                                Saute for 2 to3 minutes or until wilted. Add the rice and continue to
>                                saute for 1 minute. Stir in the reserved court bouillon. Bring to a boil,
>                                reduce the heat to medium, cover and cook for about 15 minutes or
>                                until tender. Remove from the heat and cool completely. Stir in the
>                                sour cream. Season with salt and pepper. To assemble, on a floured
>                                surface, roll out one piece of the dough into a rectangle, (15 by 9 by
>                                1/8-inch thick) Line a sheet pan with parchment paper. Place the rolled
>                                dough on the baking sheet. Using the tip of the knife, mark an area 12
>                                by 7 to center your filling. Spread in layers: rice, mushrooms, 1/2 of
>                                the salmon, peppers, and remaining salmon. Roll out the other dough
>                                and place on top pressing down to form a rectangular loaf. Seal the
>                                ends of the dough completely and egg wash the entire dough. Roll out
>                                the remaining dough and cut into strips and leaves. Use these to cover
>                                seams and decorate the loaf. Brush again with the egg wash. Using a
>                                sharp knife, make a couple of cuts at the top of the loaf. Place in the
>                                refrigerator and chill for 30 minutes. Remove from the refrigerator
>                                and bake for 1 hour, brushing halfway through the baking process with
>                                the egg wash. Remove from the oven and cool for 5 minutes before
>                                serving. Serve with watercress and Hollandaise Sauce
> 
>                                Yield: 8 to 10 servings


Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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