Trout and vegetables coulibiac
30
35
6
No
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 8 minced mushrooms
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 can of baby spinaches of 142 g
- Salt and pepper up to taste
- 1 package of unfrozen puff pastry of 400 g
- 625 ml (2 1/2 cups) of cooked crumbled trout
- 1 package of smoked trout of 70 g
- 1 egg yolk whisked with a bit of water
Preparation
Side-by-side mode
- Preheat oven at 400°F (200°C).
- In a pan, heat oil at medium heat. Cook mushrooms and leeks for 4 to 5 minutes while stirring.
- Add baby spinaches and cook for 3 to 4 minutes while stirring. Salt and pepper. Remove form heats and let cool down.
- On a floured work surface, pour down half of puff pastry in a rectangular shape of 25 cm x 20 cm (10 x 8 inches) and the other half in a rectangle of 27, 5 cm x 22,5 cm (11 po x 9 po).
- Make the coulibiac by following these next steps.
- Lay the smallest abaisse on a baking sheets with parchment paper. Devide half of vegetables mixture over the pastry and set aside sides of 2 cm (3/4 de po). Cover with cooked trout, then smoked trout.
- Cover with rest of vegetables. Brush pastry sides with whisk egg yolk and a bit of water.
- Lay down the second abaisse and press to seal the sides. Do notches on sides with a small knife. Brush the surface with egg yolk.
- Slice forms (cecle, leafs, fishes) with the rest of the pastry. Lay pastry forms over coulibiac and brush with whisk egg yolk.
- Oven bake for 35 minutes.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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