Salmon Coulibiac – Salmon Fillet En Croute
We get a lot of repeat orders for this – great minds obviously think alike! Chef Hardwick based his recipe on a classic Russian recipe, which has been subtly improved every year.
We wrap Grade One Scottish salmon fillets stuffed with wild rice and egg in homemade puff pastry. The secret is to seal the fillet and its juices within a fine wholemeal crepe. Thirty minutes in the oven and it’s ready.
Superb with our creamy lobster sauce or champagne cream sauce. One coulibiac will provide four generous portions, or eight lovely slices for a buffet. Or a couple could eat half hot for dinner and the other half as a light lunch with salad a day or two later – it’s delicious at room temperature.
NB: Product dispatched frozen. Defrost before cooking.
Fresh Scottish Salmon (FISH), Puff Pastry [WHEAT Flour, Vegetable Oil, Water, WHEAT Starch, Concentrated Lemon Juice, Salt, Yeast Extract], Wild Rice, Free Range EGGS, Parsley, Wholemeal Crepes [MILK, WHEAT Flour, Buckwheat Flour, Free Range EGGS, Dill, MILK, Salt, Unsalted Butter (MILK), Fennel Seeds
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Large Coulibiac: Allow to defrost fully before baking. Remove all the packaging. Pre-heat the oven at 180C. Transfer to a greased baking tray and bake for 30-35 minutes or until golden brown. Leave to rest for 10 minutes before carving.
Small Coulibiac: Allow to defrost fully before baking. Remove the film and wooden tray. Cook in a pre-heated oven at 180c for 25 minutes until the pastry is golden brown.