coulibac of salmon
INGREDIENTS
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Brioche Dough: or use packaged puff pastry sheets if desired.
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4 to 5 cups flour sifted, I used bread flour
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1 pkg dry yeast dissolved in 1/2 cup warm water
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1 Tbs sugar
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4 eggs
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1 tbs salt
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3/4 cup butter, softened to same consisitency of the dough
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Fish:
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One whole poached or baked salmon, seasoned as you like ,about 12 inches long, head, tail removed, deboned and skinned when cold( it will be then about 8 inches of usable fish )
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or use about 6 to 8 salmon filets of even size and thickness
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Mushrooms:
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1 box, 10 oz mushroooms
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1 shallot
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butter or olive oil to saute
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salt and pepper and herbs as desired
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Spinach:
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1 small bunch of fresh spinach: steam or saute with garlic
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salt and pepper
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1 container of herbed boursin cheese
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1 cup quinoa prepared and seasoned butter and salt, pepper, fresh grated ginger to taste
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champagne cream sauce: or any hollandaisse or cream sauce of choice
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1 1/2 cup champagne
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juice of 3 lemons
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2 tbsp. shallots
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2 pints heavy cream
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salt, pepper, dash of sugar to taste if desired
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Melted egg wash or butter to brush the dough before baking
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coarse salt to sprinkle over dough ( optional )
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