Coulibiac of King Salmon

By Cloudy Bay Fish Co.

The Cloudy Bay Fish Co. share their recipe for Coulibiac of King Salmon.

The Cloudy Bay Fish Co. share their recipe for Coulibiac of King Salmon.

Serves 2

2 sides King Salmon, skin off and deboned

2 shallots, chopped

2 bunch English spinach, de-stemmed and washed

1 lemon, zested

½ bunch dill or lemon thyme or cilantro (your choice)

2 sheets butter puff pastry

2 egg yolks

salt and pepper

1. Trim salmon into rectangle shape that will fit the puff pastry sheet leaving 2 cm over hang of pastry at each end. Sear salmon both sides very high pan or BBQ plate for 2 min each side. Let cool on tray.

2. Heat a fan forced oven to 280 C. In a bowl, mix together the spinach, zest, shallot, herb and seasoning. Take pastry out of freezer, place on baking paper and egg wash around edges. Place one side salmon, centred on puff pastry. Place spinach mix on top of salmon, and then place second salmon fillet on top again, forming a salmon sandwich with spinach mix in middle.

3. Place second puff pastry sheet over top, egg wash and fold edges around salmon to seal tightly. Egg wash all over and bake for 20 minutes. Cut in 2cm slices like a bead loaf.

Note: Serve with nicoise/green leaf salad

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