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Salmon en Croute I (Koulibiac) (D/P, TNT)
Source: "La Gastronomie Cacher recettes d'hier et d'aujourd'hui," by Georgette Wygoda
Serves: 4

1-1/2 liter (3 pints) fish stock, filtered
500g (1 pound) salmon fillet
lemon juice
150g (6 ounces) rice
3 eggs
100g (3 ounces) fresh cream or pareve cream
500g (1 pound) puff pastry
250g (1/2 pound) cooked spinach
2 hard boiled eggs
salt and pepper

Poach the fish in the boiling stock for 15 minutes. Remove with a slotted spoon, discard bones and skin. Season with the lemon juice.

Cook the rice about 25 minutes; strain in a colander, then mix with well-beaten eggs, cream, and salt and pepper. (You can cook the rice in the filtered fish stock.)

In a cake pan, place a slightly bigger piece of puff pastry. Garnish with a layer of rice, followed by the flaked salmon, then spinach. Place the scaled hard boiled eggs and repeat by alternating layers of rice, fish, and finally spinach.

Cover with puff pastry, decorate and seal, leaving a small aperture. Glaze with an egg wash.

Bake in a hot oven about 1/2 an hour.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A