Traditional Koulibiaca

Recipe Ingredients

1 1/2 cups	355ml	Water
2/3 cup	157ml	White wine
1		Bouquet garni
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1 lb	454g / 16oz	Fresh salmon - (scant) - skinned, boned
2 tablespoons	30ml	Unsalted butter
1/3 cup	48g / 1.7oz	Finely-chopped shallots
3/4 lb	340g / 11oz	Chopped mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Frozen puff pastry - thawed
1 1/2 cups	240g / 8.5oz	Cooked rice
3		Hard-boiled eggs - chopped
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	99g / 3.5oz	Melted unsalted butter
1		Egg yolk - mixed with
1 tablespoon	15ml	Water

Recipe Instructions

In a saucepan, combine water, white wine, bouquet garni, salt and cayenne pepper to a boil. Add salmon and poach until cooked through, about 12 minutes. Remove saucepan from heat and set aside until salmon is completely cooled in the cooking liquid.

In a skillet or saute pan over medium-high heat, melt butter and add shallots and mushrooms. Season with salt and pepper and saute until mushrooms are softened and shallots are translucent, about 4 minutes. Set aside to cool.

On a lightly floured flat surface, roll out 2 puff pastry sheets to rectangles 1/4-inch thick. Refrigerate, covered, until ready to assemble koulibiaca.

When all elements are cool, assemble koulibiaca: Preheat oven to 450 degrees.

Place one of the rectangles of puff pastry on a flat surface. Leaving a narrow border all the way around, layer rice, then flaked salmon, then mushrooms, then eggs, then parsley making sure every layer is well-seasoned. Drizzle with a few tablespoons of the melted butter, then place second sheet of puff pastry on top of layered ingredients.

Roll bottom edges up over top edge and pinch together decoratively. Brush top of koulibiaca with egg wash and bake for 30 minutes, or until golden brown. Serve hot with remaining melted butter.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A13) - from the - TV FOOD NETWORK

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