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Recipe for :

Couiliabac

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

salmon - cooked

500

gm

puff pastry

400

gm

butter

25

gm

rice – long grain

½

cup

fish stock

1

cup

butter

50

gm

onion – medium

1

pc

mushrooms

100

gm

dill – fresh

1

tbs

lemon - zest

1

tsp

lemon - juice

2

tsp

eggs - hard boiled

2

pc

parsley - chopped

1

tbs

egg

1

pc

Method

  • Pre-heat the oven to 200°C
  • Melt the 25gm of butter in a medium saucepan and stir in the rice
  • Add the stock and bring it up to simmering point, stir well and cover with a lid, remove from the heat and allow to cook in the latent heat for approx 20 minutes
  • Melt the 50 gm of butter over a low to medium heat and gently sweat the chopped onion until softened.Add the sliced mushrooms and dill, cook gently for a further 5 minutes
  • Stir in the lemon zest and juice and allow to cool, season
  • Carefully combine the rice with the onion mixture, the flaked salmon, chopped parsley and boiled eggs cut into quarters, set aside
  • Roll the pastry to a 36 cm square and cut into 16 cm and 20 cm wide rectangles
  • Lightly brush a baking sheet with melted butter
  • Place the smaller pastry rectangle onto baking sheets and brush lightly with melted butter
  • Carefully spoon the filling along the centre, leaving a 3cm border free all around
  • Brush the pastry border with beaten egg
  • With a lattice cutter/wheel run it along the centre of the larger pastry rectangle, leaving a 3cm border all round
  • Brush the surface with melted butter, very carefully lift and cover the mixture with it, do not allow the lattice to open too much as it is lifted
  • Press the edges / borders together with a fork to seal, trim as required to tidy
  • Brush with remaining beaten egg
  • Place into the oven and bake it for approx 20-25 minutes until golden brown and pastry is cooked
  • Remove and allow to rest for approx 10 minutes before cutting and serving

Chef's Tip:

Alternatively the rice, salmon and vegetable mixtures can be kept separate
and layered onto the pastry

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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