Koulibiak au Poisson “l’Auberge d’Armaille”

Preparation info
  • Serves

    6 to 8

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • pounds salmon
    • butter
    • ¼ pound button mushrooms, finely chopped


    Cut salmon into thin slices and sauté in butter until tender. Cool. Sauté finely chopped mushrooms and onion in 4 tablespoons butter until onion is transparent. Cool.

    Roll pastry into 2 rectangles about 6 by 8 inches.

    Combine rice with mushroom and onion mixture; sprinkle with finely