Sunday, 24 June 2012
I feel guilty that I don't eat enough fish. Meat is always my first option and I don't even bother reading the fish section on a menu when eating out. I always think I'm going to be short changed with a delicate - read small, piece of fish thats going to leave me with dinner envy. I am one of those people looking to see what other people have ordered instead of the menu to make my choice.
Coulibiac, originally a Russian dish, is like a meal in one and can never be accused of short changing anyone. If you want to beef it up even more, you could add chopped boiled eggs to the rice. Served hot or cold it's just right for this time of year.
It is well documented that I am a fan of frozen puff pastry - life is too short! So it's just a case of making the rice and assembling, not very taxing. Talking of ready made ingredients this is a good time to mention my secret ingredient which makes all the difference to the flavours. I've told you about Womersley Foods and their delicious vinegars and dressings before. They really inspire me and this recipe is perfect for the Lime, Black Pepper & Lavender Dressing. I really recommend you try and get hold of them, I get mine from Delifonseca in Liverpool. If you can't, try adding some dill, chives and juice of 1 lime with lots of black pepper. You could also try adding 2 tsp Curry Powder to the stock and coriander instead of parsley to make a kedgeree version.
This recipe is enough for 6 individual pies.
100g Long Grain Rice
500ml Fish Stock
2 Tbsp Fresh Parsley chopped finely
Zest of 1 Lime
3 tbsp Womersley Lime, Black Pepper & Lavender Dressing
Salt & Pepper
6 x Salmon Fillets
2 x 500g Blocks Frozen Puff Pastry
Cook the rice in the fish stock and leave to go cold. Stir in the remaining ingredients.
Roll out the first block of pastry and cut into 6 squares, brush the edges with beaten egg and place a salmon fillet on each. Top the fillets with rice, as much as you can. It helps to press it down a little.
Now roll out the remaining pastry and divide into 6. Pop these on the top and seal the edges. I have used the circular end of a skewer to make the marks in mine but a fork is just as good.
Brush with beaten egg and bake for 25-30 minutes at 200C.