Coulibiac - was Re: SC - Okay, my life just got interesting...
Philip & Susan Troy
troy at asan.com
Thu Jan 20 10:01:28 PST 2000
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:
> SUSANS 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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