Créé avec l’IA
Classic Salmon Coulibiac
90 min 595 kcal par portion Avancé
Ingrédients
4 Portions
- salmon fillet400 g
- puff pastry250 g
- cooked white rice100 g
- mushrooms100 g
- spinach50 g
- onion1 medium (about 110g)
- hard-boiled egg1 large (about 50g)
- fresh dill1 tablespoon (about 4g)
- olive oil1 tablespoon (about 14g)
- egg (for egg wash)1 large (about 50g)
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Finely chop the onion and mushrooms. Heat the olive oil in a pan over medium heat, add the onion and cook for 2-3 minutes until soft. Add the mushrooms and cook for another 5 minutes until the moisture evaporates. Season with salt and black pepper. Set aside to cool.
- 3
Wilt the spinach in the same pan for 1-2 minutes, then drain and squeeze out any excess moisture. Chop roughly and set aside.
- 4
Chop the hard-boiled egg and fresh dill.
- 5
In a bowl, combine the cooked rice, sautéed mushrooms and onions, spinach, chopped egg, and dill. Mix well and season with salt and black pepper to taste.
- 6
Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the filling and salmon.
- 7
Place half of the rice mixture in the center of the pastry, forming a bed for the salmon. Lay the salmon fillet on top, season with salt and black pepper, then cover with the remaining rice mixture.
- 8
Fold the pastry over the filling, sealing the edges well. Place seam-side down on a baking tray lined with parchment paper. Decorate with pastry trimmings if desired.
