Notice to all those looking for a family and economical dish for New Year’s Eve, Cyril Lignac reveals his recipe for koulibiac (or coulibiac). As a reminder, it is a Russian pâté stuffed with a layer of salmon or meat, rice, vegetables and hard-boiled eggs. A complete and economical dish, which the chef particularly appreciates for parties. The advantage is that there is no accompaniment to provide, except a delicious white butter sauce, slightly lemony.
To read: Cyril Lignac: How to reproduce his easy and stunning Christmas starter recipe?
Cyril Lignac’s tips for making koulibiac successfully
For the puff pastry
Preferably, buy the puff pastry from a bakery. It will be of better quality than industrial products. Also, wait until the last moment to take it out of the refrigerator to avoid it being too soft when folding.
For garnish
To save time on the recipe, cook the rice the day before. If you have leftover basmati rice lying around in the fridge, even better!
Cyril Lignac’s koulibiac recipe
Preparation: 20 mins
Cooking: 15 mins
For 4 people
- 4 eggs
- 500 g of fresh skinless salmon steaks
- 180 g button mushrooms
- olive oil
- 20 g of unsalted butter
- 1 onion
- 100 g cooked and cold basmati rice
- 3 tbsp. tablespoon chopped parsley
- 2 tbsp. chopped dill
- 1 roll of rectangular puff pastry
- 1 egg yolk
- 1 tbsp. tablespoon of water
For the white butter sauce
- 1 shallot
- 5 cl of white wine
- 150 g unsalted butter cut into small cubes
- the juice of a lemon
- fine salt and pepper
Cook the eggs for 11 minutes in boiling water. Once cooked, immerse them in a bowl of iced water to stop the cooking. Peel the eggs, then cut them into pieces (without chopping them). Reserve in a bowl.
Cut the salmon into cubes.
Slice the mushrooms into cubes. Heat a drizzle of olive oil in a pan, brown the mushrooms. Salt, add the butter, and mix until the mushrooms are nicely colored.
Peel and slice the onion. Add it to the pan with the mushrooms. Leave to cook for a few minutes.
Also pour the rice into the pan and cook for a few more minutes.
Remove the contents of the pan to a dish or salad bowl. Add ¾ of the chopped herbs to the mixture.
Once the filling has cooled, unroll the puff pastry roll and place it vertically, facing you. In the center, place the hard-boiled eggs 16 cm long and 8 cm wide. Add a layer of the mushroom-rice-herb mixture on top of the hard-boiled egg layer. Add the raw salmon cubes, season with salt and pepper. Sprinkle with the rest of the herbs.
Beat an egg yolk with a spoonful of water and brush it around the edges of the puff pastry.
Fold one of the longest edges of the puff pastry over the stuffing. Brush egg yolk on top, then close the puff pastry by folding the other edge over it. Seal by pressing firmly on the edges. Brown again on top.
Fold over the top and bottom edges, pressing to seal the dough.
Turn the koulibiac, smooth side up. Brown with the egg yolk, then bake for 15 minutes at 220°C.
While the salmon cooks, peel and chop the shallot. Pour the shallot with the white wine into a saucepan.
Add the butter and let it melt. Whisk the sauce until foamy.
Filter the sauce, add the lemon juice, salt and pepper.
Cut the koulibiac into four slices, serve with the sauce on the side.
Cyril Lignac’s Christmas menu
We can always count on Cyril Lignac to treat us during the holidays. Moreover, we suggest his chocolate-hazelnut rolled log recipe for dessert. Simple but terribly delicious.
Merry Christmas !
