Salmon Coulibiac

Ingredients

Method

1. 1

   Sprinkle salt on the salmon and let it rest for 10 minutes. Meanwhile, mince the onion and mushrooms.

2. 2

   Heat one tablespoon of butter in a frying pan and saute half of the minced onion with all of the mushrooms. Once they’re tender, add the rice. Continue sauteing until the rice is warmed thoroughly. Season to taste with salt and pepper, and then transfer everything onto a plate and set it to the side.

3. 3

   Pat the excess moisture off the salmon with a paper towel and place it into the same frying pan from step 2. Drizzle with white wine, cover, and let it steam for 5 minutes. Transfer the salmon onto a plate, remove the skin and any bones, and then cut it into roughly bite-sized pieces. My suggestion: I find it odd that they don’t say to remove the bones beforehand. That’s what I was always told to do, so I don’t think it’d hurt to do so. I would think it’d be easier to remove the bones while the salmon is still raw rather than after it’s cooked, when it’s soft and tender and prone to falling apart.

4. Now let’s make the sauce

   4

   Heat one tablespoon of butter in the frying pan again. Add the remainder of the minced onion and then saute. Once the onions are tender, dust them with the flour and pour in the milk and cream. Let the sauce simmer until it reduces to a thick and creamy consistency. Season with salt and pepper to taste.

5. Next, let’s make the Spinach Crepe

   5

   Blanch the spinach in salted boiling water and then douse it in cold water, shaking off any excess moisture. Then either puree the spinach into a paste with a food processor or mince them into fine pieces by hand.

6. 6

   Put the flour into a bowl and whisk in the milk, egg, and spinach. Continue whisking until thoroughly blended. Then pour the melted butter in, blend, and then cover and place in the refrigerator to rest and cool for 30 minutes.

7. 7

   Grease a heated frying pan with a thin layer of vegetable oil. Pour one ladleful of the batter into the pan. Spread it across the pan and cook both sides. Repeat until all the batter is used up.

8. Now it’s time to fill the Pie Crusts

   8

   Roll out one round of pie dough with a rolling pin. Carefully tuck the dough into a pie tin and line it with one of the spinach crepes. Sprinkle the bottom with bacon bits if desired. Layer in equal amounts of step 2 and 3 and cover with another spinach crepe, tucking it in around the edges. Brush the rim of the pie crust with some beaten egg. Roll out the second pie dough round, and place it across the top of the pie. Firmly crimp the edges of the dough together and then brush the top of the crust with more beaten egg.

9. 9

   Place the pie in the preheated oven and bake for 20 minutes. Once completely cooled, plate slices of the pie, drizzle over each pie slice with the warmed sauce you made in step 4, and you’re done!