Recipes

Salmon in Brioche A difficult recipe but it can be done with puff pastry as in a coulibiac

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imageFresh salmon in a Brioche crust
Coulibiac with Puff pastry used to be a great favourite for diner parties
This Christmas I am making it with A brioche bread dough and serving it with oven roasted winter vegetables and a Choron (Hollandaise sauce/
Ingredients:
Brioche pastry (see Recipe Pats Pantry)
2 salmon filets (600 g verse salmon)
1 egg white
salt and pepper
pinch of allspice
1 dl cream
1 small bunch of coriander
salt and pepper
1 egg yolk
Method:
Make the brioche
Clean and trim the fish into a straight rectangle
Puree the trimmings in the food processor and Add the egg white and seasonings add the cream and stir through the mixture. Place in cool place until use.
Roll out the brioche pastry to 35 x 30 cm lay one 1 salmon filet on the top, spread over the fish mousse and sprinkle with the coriander.
image Lay the other filet on the top , bring the brioche dough over the fish and seal. Place in the fridge if not cooking immediately. Then remove and allow to rise for 30 minutes.
Uimage
Brush with beaten egg and bake in a hot oven 200°C for ± 30- 35 minutes. Again test with a metal skewer if the fish in the middle is hot..
image
Hollandaise sauce
Ingredients:
3 egg yolks
75 g butter
1 tbsp cold water
1 tbsp lemon juice
A little salt
200 – 250 g butter
Method:
Place the egg yolks in a Bain Marie pan or a small bowl. Beat well
Add the water, lemon juice and salt and beat together
Place (au Bain Marie) over hot water and gradually beat in the butter small pieces at a, soften the butter slightly in the fingers before adding, continue until all the butter is used and the mixture becomes thicker
Season to taste with salt and pepper and if desired more lemon juice
N.B.
Instead of cold butter one can add hot butter in a steady stream, it is necessary to beat very well if doing it this way
Keep the sauce warm but do not allow to overheat as it will separate
This can also be made in the food processor, but it is necessary to heat it au Bain Marie afterwards to get rid of the raw egg taste
Variations
Béarnaise sauce
Hollandaise sauce plus finely chopped shallots, chervil and tarragon, a little cayenne pepper to taste
Sauce Daumont
Hollandaise sauce with oyster juice and a little lemon juice
Sauce Choron
As Béarnaise sauce plus fresh tomato coulis
Sauce Henry IV
Béarnaise sauce plus a little glace de viande.
French sauce
Béarnaise sauce with fish

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