Koulibiac – Saumon en croûte

Koulibiac – Saumon en croûte  by Garo Feslian

Koulibiac – Saumon en croûte
by Garo Feslian

Ingredients for 2 persons
300g Scottish filet, skinned and scaled
2 eggs, hardboiled
1 roll store bought puff pastry
Egg wash (egg+milk)
2 tbsp. melted butter

For the savory crepes
120g all purpose flour
A pinch of salt
1 egg
300g full fat milk
1 tbsp. melted butter
A bunch of fresh thyme

For the mushroom mix
150g champignons de Paris, finely diced
15g butter
Salt and pepper

For the spinach mix
500g fresh spinach
20g butter
150g heavy cream
25g roux (14g flour, 11g butter)
Salt, pepper and nutmeg

Method of preparation
Hard boil the eggs in boiling water with some white vinegar. Peal them and pass them through a sieve to have a fine mash of boiled eggs. Set aside.
Brush the salmon with the melted butter and season it with salt on both sides. Set back in the fridge.
Make the crepes. In a bowl mix the flour and salt. In a separate bowl whisk together the milk, egg and melted butter. Slowly start incorporating the egg mixture in the flour until you have a smooth batter. Add the chopped thyme. Cover and set in the fridge for an hour. Strain and make the crepes in a slightly buttered pan.
Sauté the minced mushrooms with the butter, salt and pepper for about 5-7 minutes. Set aside.
Wash the spinach thoroughly in cold water and cut off the stems. Add the drained spinach in a pan with bubbling butter, mix, cover and cook for about 2 minutes. Drain and keep the liquid. In the same pan, add the cream, reduce by half. Add the roux, the extracted liquid from the spinach, salt, pepper and nutmeg and cook for 5 minutes. Off fire, add the spinach, mix and set in the fridge.
On your working station spread a long stripe of plastic wrap, place 2 crepes one above the other, overlapping by 5 cm and start assembling with all the components in the center of the crepes lengthwise, with following order: spinach, mushroom, eggs, salmon, mushroom, spinach. Roll the whole thing sideways with the help of the plastic wrap very tight and set in the fridge for at least 3 hours, giving the roll enough time to set.
Before taking the roll out of the fridge, spread the puff pastry into a 3mm thickness. Place the salmon wrap discarding the plastic wrap, in the center of the puff pastry. Brush the sides with egg wash. Place another layer of puff pastry on top, brush the whole thing with egg wash and trim the edges to a nice shape. Make some stripes on top with the help of a pairing knife, making sure not to go all the way through. The aim is to decorate it and not cut it.
Bake in the oven for 10 minute at 220 degrees C to give color to the dough, then reduce the temperature to 170 and bake for a further 30 minutes.
Cut and serve immediately.