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Seafood alternatives: seabass, catfish, crayfish meat,
In a traditional coulibiac, brioche dough encases a whole salmon fillet resting atop a dill-seasoned rice and mushroom mixture. This version features a mixture of seafood sandwiched between layers of curried rice and vegetables, wrapped in prepared puff pastry. Baked until deep golden, the coulibiac is ideal for a festive occasion, sliced at the table to reveal the flavorful and colorful filling. The unbaked coulibiac can be refrigerated for several hours ahead; it should come to room temperature before baking and may require longer cooking.
Prepare the Curried Rice and Vegetables (recipe follows.) Melt the butter in a small saucepan over low heat. Add the garlic and sauté until golden, 1 to 2 minutes. Take from the heat and stir in the lemon juice and lemon zest; set aside.
Cut the salmon into roughly 2-inch square pieces. Rinse the scallops and shrimp and pat dry; set aside. Preheat the oven to 400ºF Lightly flour a smooth, clean work surface. Unfold 1 piece of the puff pastry and roll it out on the floured surface to a rectangle 11 x 15 inches. Transfer the pastry to a lightly floured tray or baking sheet, cover with plastic wrap and refrigerate. Roll the remaining puff pastry sheet to a rectangle 10 x 14 inches. Set it in the center of a lightly greased baking sheet.
Spoon half of the rice mixture onto the smaller pastry sheet and spread the rice evenly, leaving about 1 1/2-inch border of pastry. Lay the salmon pieces on top of the rice, spacing them evenly. Brush the salmon with half of the garlic-lemon butter. Toss the remaining garlic-lemon butter with the scallops and shrimp and arrange them between and around the salmon pieces. With wet hands, pat the remaining rice evenly over the seafood, keeping the pastry border clear.
Lightly brush the pastry edges with the beaten egg mixture. Carefully set the larger pastry sheet on top and gently press along the edges to seal. Trim the edges with a sharp knife, then brush the entire surface with egg wash. Make 3 to 4 shallow slashes in the top of the pastry to allow steam to escape during cooking.
Bake for 20 minutes, then take the pan from the oven. Brush the pastry lightly with more egg wash and sprinkle with the almonds. Continue baking until golden and crisp, 10 to 15 minutes longer. Let stand 10 minutes before cutting. (The salmon will finish cooking during standing time.) Cut the coulibiac in half lengthwise, then across into serving pieces and serve hot.
You can make this recipe up to a day ahead if you want to streamline the coulibiac-making process. Bring to room temperature or reheat in the microwave before assembling.
Heat the oil in a large saucepan over medium heat. Add the onion and cook until golden, about 8 minutes, stirring often. Add the garlic, ginger, curry powder, cumin, cinnamon and cayenne and stir until fragrant, about 30 seconds. Add the broth and stir to scrape up cooked spices from the bottom. Add the rice and raisins and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes. Quickly add the asparagus and bell pepper, without stirring, cover and continue cooking until the liquid is absorbed and the rice is tender, about 4 minutes longer. Take from the heat and stir in the cilantro. Season to taste with salt and pepper.
Servings per recipe: 8
Nutrition Facts:
Cal. 647 / Total fat 28g / Sat. 7g / Chol. 98mg / Sdm. 389mg / Carbo. 64g / Prot. 33g / Om-3 .8g