Koulibiac - Salmon baked in puff pastry with spinach

Name: Koulibiac - Salmon baked in puff pastry with spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 deep-frozen rectangular slices (75 g each) Puff pastry; 75 g Basmati Rice; 7-10 Tbsp Salt; 350 g young spinach; 2 Shallots; 35 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g Salmon fillet without skin; 2 Egg yolk (size M); 4 TABLESPOONS + 100 ml milk; 1 Organic Lemon; 1 TABLESPOON Flour; 100 g Whipped cream; 7-10 Tbsp Dill; 7-10 Tbsp Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 deep-frozen rectangular slices (75 g each) Puff pastry
75 g Basmati Rice
7-10 Tbsp Salt
350 g young spinach
2 Shallots
35 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g Salmon fillet without skin
2 Egg yolk (size M)
4 TABLESPOONS + 100 ml milk
1 Organic Lemon
1 TABLESPOON Flour
100 g Whipped cream
7-10 Tbsp Dill
7-10 Tbsp Flour
baking paper

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Prepare rice in boiling salted water according to package instructions, pour into a sieve, quench and drain. Wash the spinach and drain well. Peel and finely dice the shallots
2
Melt 15 g fat in a pot. Sauté the shallots for 2-3 minutes, then add the spinach. Let spinach collapse for 4-5 minutes. Season with salt, pepper and nutmeg. Drain the spinach in one
3
Wash the salmon, dab dry and cut into 4 slices. Season salmon with salt and pepper. Mix egg yolks and 4 tablespoons of milk. Place the dough plates on top of each other and roll out rectangular (approx. 27 x 42 cm). Cut off an approx. 2 cm wide edge from the short side. Cut out small stars from the edge. Quarter the rest of the dough. Roll out each quarter approx. 1 cm larger on a floured work surface.
4
In the middle of each piece of dough layer about 1/4 rice, about 1/8 spinach, a fish slice and again about 1/8 spinach. Spread the edges of the dough with egg yolk mixture, whip over the filling, press the edges well. Place the dough packs with the seam facing down on a baking tray lined with baking paper. Wrap the sides approx. 1 cm wide downwards, press on
5
Spread a thin layer of egg yolk mix on the packet, garnish with dough stars, spread a thin layer again. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes until golden brown
6
Wash lemon hot, grate dry and cut in half. Rub the zest of about 1/2 lemon thinly. Halve the lemon. Squeeze one half. Cut the rest into slices. Melt 20 g fat. Stir in flour and lemon peel and sweat briefly. Add 100 ml milk and cream while stirring and simmer for 5-8 minutes. Season to taste with lemon juice, salt and pepper. Take salmon parcels out of the oven and arrange on plates. Garnish with lemon corner and dill
7
Waiting time approx. 15 minutes