Coulibiac Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Long grain rice | 1 Cup (16 tbs) | |
| Water | 41/4 Cup (16 tbs) | |
| Chicken | 1 | |
| Puff pastry | 2 Pound, frozen | |
| Salmon | 1/2 Pound, flaked | |
| Juice 1 lemon | ||
| Mushrooms | 1 1/4 Cup (16 tbs), sliced | |
| Hard-boiled eggs | 2 , hardboiled | |
| Egg | 1 , beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Coulibiac is a traditional, hot, Russian fish pie usually made with salmon. It is served with sour cream 1 Preheat the oven to 400°F.
2 Heat the butter in a saucepan and saute the onion until soft. Add the rice and simmer for 3 minutes until transparent. Add the water and crumble in the bouillon cube. Bring to a boil, then simmer for 20 minutes, until the rice is cooked.
3 Roll out the pastry into an oblong shape on a floured board until it is 1/8 thick.
Place a layer of the cooked rice in the center, then a layer of salmon. Pour on the lemon juice and top with the sliced mushrooms. Season with salt and pepper.
Cover with more rice and arrange the slices of hard-boiled eggs along the top.
4 Wrap the pastry over so that it resembles a bread loaf and place on a greased baking sheet. Brush the top with beaten egg and make a decorative pattern with a fork.
5 Bake in the oven for 30 minutes. Serve with a dish of sour cream or shrimp sauce.
2 Heat the butter in a saucepan and saute the onion until soft. Add the rice and simmer for 3 minutes until transparent. Add the water and crumble in the bouillon cube. Bring to a boil, then simmer for 20 minutes, until the rice is cooked.
3 Roll out the pastry into an oblong shape on a floured board until it is 1/8 thick.
Place a layer of the cooked rice in the center, then a layer of salmon. Pour on the lemon juice and top with the sliced mushrooms. Season with salt and pepper.
Cover with more rice and arrange the slices of hard-boiled eggs along the top.
4 Wrap the pastry over so that it resembles a bread loaf and place on a greased baking sheet. Brush the top with beaten egg and make a decorative pattern with a fork.
5 Bake in the oven for 30 minutes. Serve with a dish of sour cream or shrimp sauce.
Chef
