Coulibiac

Name: Coulibiac
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 egg, lightly beaten with a pinch of salt; 1 small brown onion, finely diced; salt flakes and freshly ground white pepper, to taste; ½ cup (100 g) jasmine rice; 2 x 24 cm diameter crêpes (see Basics); 225 g button mushrooms, caps only, finely diced; 1 x 500 g piece salmon fillet, skin off, pin-boned and belly flap trimmed off; 1 egg, hard-boiled and cut into slices about 5 mm thick; ocean trout; 1 handful roughly chopped dill; plain flour, for dusting; 1 x 27 cm square sheet butter puff pastry (see Chefs’ ingredients); 50 g unsalted butter

Preparation info

Serves
6

Difficulty
Complex

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

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