COULIBIAC IS A ROYAL DISH [FISH FOOD]
FISH FOR A KING T
GRAB YOUR RODS AND ROLLING PINS BY VINCE PAQUOT
ruly fit for a king, coulibiac has long been a favorite delicacy in Russia, once gracing the dinner tables of the Tsars. This fancy fish pie might have remained a Soviet secret had it not been discovered and devoured by the great early twentieth century chef, Auguste Escoffier. Hailed as the father of classical French cuisine, Escoffier was so enamoured by this rich, flaky pastry dish that he included several variations in his seminal mas- terwork, The Complete Guide to the Art of Modern Cookery. Tradition- ally made with salmon, sturgeon or both, it is the mouth-watering shell of golden puff pastry that is the real measure of perfectly prepared coulibiac. Grab your rods and rolling pins!
SALMON COULIBIAC
2 eggs, hard-boiled 2 tsp vegetable oil
2 half-pound salmon fillets, skin removed, halved crossways 4 nine- by nine-inch sheets of reduced-fat puff pastry 2 green shallots, ends trimmed, thinly sliced crossways 2 tbsp drained capers 1 tbsp finely chopped fresh dill Salt and ground black pepper
Cover eggs with warm water in a small saucepan. Bring to a boil and cook for four minutes. Place eggs in a large heat-resistant bowl, cover with cold
water and cool for five minutes. Peel and coarsely chop eggs, then set aside. Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the salmon and cook for one minute or until fillet is brown on each side. Remove from heat. Preheat oven to 425°F. Cut a nine- by six-inch rectangle from each pas- try sheet. Place a piece of salmon in the center of each rectangle. Com- bine the green shallot, capers and dill in a small bowl. Sprinkle the salmon with the shallot mixture, top with egg and season with salt and pepper. Bring edges of pastry together to enclose filling and pinch to seal. Bake on top rack of oven for 15 to 18 minutes, or until golden brown and puffed. Serve immediately.
THAT IS EASY TO BAKE. PHOTO: VINCE PAQUOT
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