Ingredients

Check off ingredients as you go

• 500g puff pastry (about 1 lb)
• 250g frozen spinach, blanched and drained (or 500g fresh)
• 1 large onion
• Button mushrooms
• 4 hard-boiled eggs
• 1 large salmon fillet (about 500g/1 lb)
• 90g cooked rice, cooled (about ½ cup)
• Salt, pepper
• 120ml white wine (½ cup)
• 120ml water (½ cup)
• Juice of 2 lemons
• 1 beaten egg for egg wash

For the sauce

• 250g butter (1 cup)
• 10cl white wine (about ⅓ cup)
• 1 shallot, minced
• 3 tablespoons cold water
• 3 tablespoons chopped dill
• 4 egg yolks
• Juice of half a lemon

If you change the number of serving, consider adjusting cooking times!

1. Cook the rice in a saucepan and put the eggs to hard-boil in another. Let the salmon marinate in the white wine, water, and juice of two lemons for one hour. Poach the skinless fresh salmon fillet for a few minutes in a saucepan with the white wine, just until it changes color, then drain. Sauté 250g spinach and the sliced onion in a little oil.

2. Roll out the puff pastry to about 0.5 cm (¼ inch) thick in a rectangle of approximately 30x40 cm (12x16 inches). Arrange successive layers lengthwise (so that all slices have the same filling), remembering to season with salt and pepper. Start with the salmon, then spinach, eggs cut into rounds (or grated!), mushrooms, and finish with the rice. Close the koulibiac by sealing the ends well, flip it over and shape it into a fish form. Draw scales using a round-tipped knife. Brush the pastry with beaten egg, let dry, then brush a second time before baking for 35 minutes at 200°C (400°F).

For the sauce

1. Melt the butter. In a saucepan, combine the white wine and shallot until the wine has almost completely reduced. Off the heat, add the cold water and egg yolks. Then heat over very low heat while whisking. It’s essential to maintain a very gentle temperature so the sauce thickens and becomes creamy. When the sauce has the right consistency, remove from heat and add the butter while stirring continuously. Once incorporated, season with salt and pepper and add the lemon juice. Strain the sauce through a fine sieve to obtain a beautiful texture. Serve in a sauce boat.

Time Management Tip

You can cook the rice and hard-boil the eggs the day before. The same goes for the puff pastry if you’re making it yourself.

If you find it too difficult to make a fish shape by folding the pastry over itself, you can use two sheets of puff pastry and place the second on top of the first once filled, like a pie. This way there’s no need to flip the pastry. Seal the edges well and trim the excess pastry with a knife to create a fish shape.

Photo: Beautiful creation by Cuisine Plurielle. Our photos coming soon.