Ingredients: |
Ingredients: Salmon
2 tbsp butter softened
3 tbsp minced shallots
2 tsp salt
1/4 tsp plus 1/2 tsp black pepper
2 lbs salmon, boned and cut into 1/4" slices
2 cups mushrooms, sliced into 1/8" slices
1/4 cup chopped dill
1 cup white wine
1 cup veloutee sauce
5 egg yolks
2 tbsp lemon juice
1/8 tsp cayenne
Veloutee
2 cups fish stock
4 tbsp butter melted
6 tbsp flour
Crepes
1 1/4 cups flour
4 eggs
1 cup milk
1/2 cup cold water
3 tbsp butter melted plus 6 tbsp melted butter
1/2 tsp salt
3 tbsp finely chopped parsley
3 tbsp minced dill
Eggs and rice
1 tsp minute tapioca
1/2 cup cold water
1 tbsp butter
1 tsp minced onion
1/2 cup uncooked rice
1 and1/2 cups fond blanc de volaille or 1 1/2 cups chicken stock
3 hard cooked eggs, rubbed through a sieve
3 tbsp minced parsley
1 tsp salt
1/4 tsp pepper
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Directions: |
Directions:Brioche
3/4 cup lukewarm milk
3 pkg yeast
1/2 tsp sugar
3 1/2 to 4 1/2 cups flour
2 tsp salt
12 egg yolks plus 2 lightly beaten egg yolks
1/2 cup butter softened and cut into 1/4" pieces
2 tbsp soft fresh bread crumbs
6 tbsp softened butter plus 1 1/2 cups warm melted butter
Salmon
Heat oven to 350. Spread 2 tbsp of softened butter on the bottom of a 7 x 12 "glass baking dish. Scatter the shallots over the bottom of the dish and season with 1/2 tsp salt and 1/4 tsp of pepper. Arrange the salmon in one layer in the dish. Spread the mushroom slices over the top and sprinkle with 1/4 cup of dill, 1 tsp salt and 1/2 tsp pepper. Pour wine over the fish. Cover with foil and bake 20 minutes.
Let the salmon rest for 20 minutes and pour the cooking liquid into a skillet. Boil at high heat until reduced to 1/2 cup. Reduce the heat to moderate and stirring with a wire whisk pour in the sauce veloutee. Cook for 4 to 5 minutes.
Beat the egg yolks and whisk them into the sauce. Bring to a simmer. Remove from the heat. Stir in the lemon juice, 1/2 tsp salt, and the red pepper. Pour the sauce over the salmon. Refrigerate overnight.
Veloutee Sauce
Bring the stock to a simmer. Melt the butter and stir in the flour with a wire whisk. Cook for 2 minutes . Pour in the heated stock and whisk until blended. Simmer for 15 minutes.
Crepes
Combine the flour, eggs, milk, water,3 tbsp melted butter and salt in the food processor. Add the parsley and dill.
Heat a 6" frying pan. Put in some of the melted butter and pour in about 1/4 cup of the batter. Tilt to cover the pan and fry over medium heat about 1 minute per side. Stack, separated by waxed paper.
Rice mixture
In a small pot sprinkle tapioca over cold water. Let soften for 5 minutes. Bring to a boil over high heat. Simmer over low heat for 6 to 8 minutes, until thick. Pour into a sieve and let it drain for 10 minutes.
Melt 1 tbsp of butter in a heavy saucepan. Saute the onions and then add the rice. Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer, covered for 20 minutes.
Combine the eggs, 3 tbsp parsley, 1 tsp salt and 1/4 tsp pepper. Toss with the tapioca and rice.
Brioche
Sprinkle the milk with the yeast and sugar. Let stand for 5 minutes, until bubbly.
Place 3 1/2 cups of flour and 2 tsp salt in a large mixing bowl and make a well in the center. Add the yeast, 12 egg yolks and 1/2 cup melted butter, Stir until the dough makes a smooth ball. Knead with the dough hook for 15 minutes. Let rise until doubled or for 1 hour. Punch down and let rise until doubled again.
Assembly
Heat oven to 400. Spread 1 tbsp butter over a large baking sheet. Roll the dough out into a rectangle, 19 x 15 x 1/2".
Lay 6 crepes in 3 parallel rows the length of the rectangle. Leave a 2" border all around. Sprinkle the crepes with 1/3 of the egg and rice mixture.
Cut the salmon in half lengthwise and place it mushroom side down over the center of the crepes. Arrange 6 crepes on top. Sprinkle with half of the rice mixture and place the remaining salmon on top with the mushroom side up. Sprinkle with the remaining rice and top with the remaining crepes.
Brush the edges of the brioche with the egg. Bring the dough together in the center and seal. Fold and seal the ends to form a loaf. Turn the loaf over onto the baking sheet, seam side down.Cut 2 1' holes in the top of the loaf. Fit 2 strips of dough like collars around the holes. Brush the loaf with butter and sprinkle with bread crumbs.
Cut a strip of aluminum foil about 5 feet long. Fold it in half lengthwise and grease one side with 5 tbsp of softened butter. Wrap the foil around the loaf and tie in place with kitchen string. Let rise for 30 minutes.
Bake at 400 for 15 minutes. Lower the heat to 375 and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes or until golden brown. Let rest for 15 minutes. Pour 1/4 cup melted butter in each opening. Use the rest of the butter as a sauce. |
This recipe for Fish, Coulibiac (Brioche Loaf with Salmon and Crepes) is from