Coulibiac

Coulibiac, a traditional Russian fish pie, was popularised in French cooking by Auguste Escoffier. Today it’s usually made with salmon, rice, mushrooms and hard-boiled eggs, though originally it often included sturgeon meat or marrow from a sturgeon’s spinal cord. It isn’t a difficult dish, though there are a number of steps and it’s essential that you read through the entire recipe before starting it.

Damien Pignolet is one of the masters of classical French cooking in Australia; h