Coulibiac

Skinless salmon fillet 2

Onion chopped 2
White wine 125ml
Flat leaf parsley 30g
Butter 50g
Chestnut mushrooms sliced 350gm
Long grain rice 100g
Vegetable stock 250g
Hard boiled eggs sliced 3-4
Chopped dill 1tbsp
Cream double 250ml
Salt and pepper To taste
Sushi nori 4 leaves
Puff pastry frozen sheets 2 large
Egg wash
Method
1. Make the salmon mousse using the tails and trimmings of the salmon. Place them into a
blender and wiz with a little salt and an egg white until smooth, pass through a fine mesh into a cold
bowl. Carefully beat in the double cream, season and refrigerate.
2. Melt the butter in a large saucepan over low heat. Add the chopped onion and cook, stirring,
for 5 minutes or until soft.
3. Increase heat to high. Add the mushroom and cook, stirring, for 4 minutes or until golden.
4. Stir in the rice and stock. Bring to the boil. Reduce heat to low and cook, covered, for 15
minutes until the rice is tender and liquid is absorbed.
5. Set aside for 30 minutes to cool. Add extra parsley and dill, and stir until well combined.
6. Carefully fold into the salmon mousse, correct the seasoning
7. Preheat oven to 200°C. Spray a large baking tray with olive oil spray to lightly grease.
8. Place 1 pastry sheet, on the tray in the shape of a rectangle just larger than the fish.
9. Cover nearly to the edges with half the nori sheets.
10. Place 1/3 of the rice mixture over the top of the nori.
11. Top with the salmon. Spread with the second 1/3 of the
rice mixture.
12. Place the second fillet on top and spread with the
remaining rice mix.
13. Cover with the remaining two leaves of sushi nori and
roll the sides in tightly.
14. Bring the bottom pastry sheet up and brush lightly with
the egg wash before placing the remaining pastry sheet on top.
Trim the edges to there is not too much pastry and mark in the
shape of a fish. Brush with egg wash.
15. Bake in oven for 20minutes. Cover with foil and bake for
a further 35 minutes or until pastry is golden and a metal skewer
inserted into the centre comes out hot.
16. Cut into slices and serve with sour cream.