Coulibiac Of Salmon

Name: Coulibiac Of Salmon
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: Asian
Ingredients: 2 sheet Puff Pastry (2 sheets of thawed puff pastry); 2 tbsp Unsalted Butter (2 tablespoons unsalted butter); 3 pieces Shallots (3 shallots, thinly sliced); 1 lb Mushroom (1 pound mushrooms, sliced); ½ cup White Wine (1/2 cup white wine); ¼ cup Dill (1/4 cup chopped dill); 1 cup White Rice (1 cup cooked (leftover) rice); 8 oz Salmon (8 ounces pieces of salmon, cut in half for 4 square pieces); 1 package Spinach (1 box chopped frozen spinach, thawed); 1 piece Egg (1 egg); 0 pieces Salt and Pepper (Salt and pepper)

75 minAsian

Servings4

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Pescatarian

Steps

1Preheat the oven to 400 degrees F.
2Place a skillet over medium heat.
3Add the butter, sliced shallots and mushrooms.
4Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste and add the wine. Allow the mushrooms to simmer until the wine has completely reduced and the mushrooms are nearly dry--about 15-20 minutes.
5Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice--make sure to leave a border around the edges.
6Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice.
7Sprinkle the spinach with a touch of salt.
8Once the mushrooms have cooked down, layer them on top of the spinach.
9Now top each stack with a half-portion of salmon. Salt and pepper the Salmon and sprinkle with fresh dill.
10Whisk the egg and brush it around the exposed puff pastry edges.
11Roll the second piece of puff pastry out to a slightly larger square.
12Cut it into four smaller squares.
13Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
14Brush the remaining egg over the tops.
15Cut a small vent in the top of each pastry.
16Bake for 20-30 minutes until the tops are golden!