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Coulibiac : crusted salmon with mushroom duxelles and Swiss chard

90 minutes | 2991 kcal | intermediate |
Chef's class
S'abonner maintenant
1. Make the shortcrust pastry Reserve about 2 tbsp. of <strong>flour</strong> for later. Cut ½ cup of <strong>butter</strong> into cubes. In a bowl, mix the rest of the <strong>flour with two pinches of salt</strong> and incorporate the <strong>cold butter cubes</strong> with your fingers. Gently rub the <strong>flour and butter</strong> between your hands until well mixed. Reserve 2 tbsp. of <strong>liquid egg</strong> for later. In a different bowl, mix 120 <sup>2P</sup> | 180 <sup>3P</sup>ml of <strong>egg</strong> with 50 <sup>2P</sup> | 75 <sup>3P</sup>ml of water. Create a nest in the <strong>flour mixture</strong> to incorporate the <strong>liquids</strong>. Gradually add the <strong>egg mixture</strong> to the <strong>flour mixture</strong> to form a non-homogeneous ball of dough. Wrap in plastic wrap and set aside in the fridge.
2. Brine the salmon, set up and cook the Swiss chard In a bowl, mix the <strong>brown sugar</strong> with an equal amount of salt. Place a thin layer of <strong>brine</strong> on a plate. Add the <strong>salmon</strong> and cover with the remaining <strong>brine</strong>. Set aside in the fridge for <u>25 minutes</u>. Preheat the oven to 420 °F. Chop the <strong>shallots, mushrooms and herbs</strong>. Cut the <strong>Swiss chard</strong> to keep the leaves only. Place the <strong>Swiss chard</strong> on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper. Bake in the oven for <u>3 minutes</u>.
3. Make the mushroom mix In a pan, heat a bit of <strong>olive oil</strong> and add the <strong>mushrooms</strong>. Season with salt. Cook for <u>3-4 minutes</u>. Add the <strong>thyme, rosemary and half the shallots</strong>. Cook for another <u>2-3 minutes</u>. Transfer to a bowl and let cool for <u>10 minutes</u>. Add the <strong>Dijon mustard</strong> and half of the <strong>parsley</strong>. Mix well and season with salt and pepper.
4. Make the sauce In a saucepan, add the remaining <strong>shallots</strong> and <strong>white wine</strong>. Heat up and reduce until you’re left with about 50 ml of liquid. Whisk in the <strong>cream</strong> and reduce by half. Add the remaining <strong>butter</strong> while constantly whisking to get a smooth texture. Add the remaining <strong>parsley</strong> and mix well.
5. Assemble Place the <strong>Swiss chard leaves</strong> on a large piece of plastic wrap. Add the <strong>mushroom mixture</strong>. Remove the <strong>salmon</strong> from the <strong>brine</strong>, rinse and pat dry. Add the <strong>salmon</strong> on top of the <strong>mushrooms</strong>. Using the sides of the plastic wrap, fold the <strong>Swiss chard leaves</strong> over the <strong>salmon</strong>. Wrap and cover with the plastic wrap. Let cool for <u>15 minutes</u>.
6. Wrap in pastry and assemble the plate Remove the <strong>shortcrust pastry</strong> from the fridge and unwrap. Put a thin layer of <strong>flour</strong> on the cutting board and the <strong>pastry</strong>. Roll out the <strong>shortcrust pastry</strong> and divide in two. Place the <strong>salmon</strong> in the centre of the <strong>shortcrust pastry</strong>. Brush the edges of the <strong>pastry</strong> with the <strong>eggs</strong>. Cover with the other half of the <strong>pastry</strong>. Make sure to seal both layers of <strong>pastry</strong> with a fork then cut off the excess. Brush with the <strong>egg</strong>. Place on a baking sheet and bake in the oven at 420F for <u>25 minutes</u>. Let the <strong>coulibiac</strong> cool for a few minutes after taking it out of the oven. Serve with the <strong>sauce</strong>. Bon appétit!
15 ml Dijon Mustard
375 g Unsalted Butter
125 ml Brown Sugar
500 g Cremini Mushrooms
3 unit Shallot
1 unit Thyme, Rosemary, Parsley fresh mix
300 g Canadian salmon steak
0.5 unit Swiss Chard
250 ml Cooking white wine
100 ml Cream 35%
645 ml All-Purpose Flour
150 ml Liquid Egg
Ce dont vous avez besoin bowls, pan, baking sheet, saucepan, plastic wrap, parchment paper, cutting board, rolling pin, whisk
2991 kcal
Teneurs
% valeur quotidienne
Teneurs
% valeur quotidienne
carbohydrate 204g
68%
fat 203g
312%
cholesterol 832mg
277%
fiber 9g
36%
protein 74g
saturated 115g
575%
sodium 555mg
23%
sugar 68g
trans 8g