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Coulibiac : crusted salmon with mushroom duxelles and Swiss chard

90 min. | 2991 kcal | intermediate |
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1. Make the shortcrust pastry Reserve about 2 tbsp. of flour for later. Cut ½ cup of butter into cubes. In a bowl, mix the rest of the flour with two pinches of salt and incorporate the cold butter cubes with your fingers. Gently rub the flour and butter between your hands until well mixed. Reserve 2 tbsp. of liquid egg for later. In a different bowl, mix 120 2P | 180 3Pml of egg with 50 2P | 75 3Pml of water. Create a nest in the flour mixture to incorporate the liquids. Gradually add the egg mixture to the flour mixture 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 brown sugar with an equal amount of salt. Place a thin layer of brine on a plate. Add the salmon and cover with the remaining brine. Set aside in the fridge for 25 minutes. Preheat the oven to 420 °F. Chop the shallots, mushrooms and herbs. Cut the Swiss chard to keep the leaves only. Place the Swiss chard on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper. Bake in the oven for 3 minutes.
3. Make the mushroom mix In a pan, heat a bit of olive oil and add the mushrooms. Season with salt. Cook for 3-4 minutes. Add the thyme, rosemary and half the shallots. Cook for another 2-3 minutes. Transfer to a bowl and let cool for 10 minutes. Add the Dijon mustard and half of the parsley. Mix well and season with salt and pepper.
4. Make the sauce In a saucepan, add the remaining shallots and white wine. Heat up and reduce until you’re left with about 50 ml of liquid. Whisk in the cream and reduce by half. Add the remaining butter while constantly whisking to get a smooth texture. Add the remaining parsley and mix well.
5. Assemble Place the Swiss chard leaves on a large piece of plastic wrap. Add the mushroom mixture. Remove the salmon from the brine, rinse and pat dry. Add the salmon on top of the mushrooms. Using the sides of the plastic wrap, fold the Swiss chard leaves over the salmon. Wrap and cover with the plastic wrap. Let cool for 15 minutes.
6. Wrap in pastry and assemble the plate Remove the shortcrust pastry from the fridge and unwrap. Put a thin layer of flour on the cutting board and the pastry. Roll out the shortcrust pastry and divide in two. Place the salmon in the centre of the shortcrust pastry. Brush the edges of the pastry with the eggs. Cover with the other half of the pastry. Make sure to seal both layers of pastry with a fork then cut off the excess. Brush with the egg. Place on a baking sheet and bake in the oven at 420F for 25 minutes. Let the coulibiac cool for a few minutes after taking it out of the oven. Serve with the sauce. 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
What you need bowls, pan, baking sheet, saucepan, plastic wrap, parchment paper, cutting board, rolling pin, whisk
2991 kcal
% daily value
% daily value
carbohydrate 204g
fat 203g
cholesterol 832mg
fiber 9g
protein 74g
saturated 115g
sodium 555mg
sugar 68g
trans 8g