Q1: What is the absolute, number one secret to a crispy, not soggy, puff pastry crust?

The two most important secrets are to make sure all your fillings are completely cool and as dry as possible before you assemble the pie, and to use a hot oven . Hot fillings will melt the delicate butter layers in your puff pastry before it has a chance to puff, which will result in a greasy, flat, and soggy crust.

Q2: Can I make this ahead of time for a holiday dinner?

Yes, absolutely! The best method is to fully assemble the unbaked coulibiac a day in advance. You can then simply brush it with the egg wash and pop it into the hot oven an hour before you plan to eat, which frees up a huge amount of time on the busy holiday.

Q3: How do I know when my salmon is perfectly cooked inside the pastry?

The only 100% foolproof way to guarantee a perfect result is to use an instant-read thermometer . Insert it into the very center of the coulibiac. For a perfect, moist, and flaky medium-rare, you should pull the roast from the oven when it registers between 120°F and 130°F (49-54°C) .

Q4: Can I make this with a different kind of fish?

Yes! This classic preparation would also be fantastic with another thick, firm-fleshed fish, like a large fillet of cod, halibut, or arctic char .

Q5: What is a mushroom duxelles?

A duxelles is a classic and delicious French preparation where mushrooms are very finely chopped and then cooked down slowly with shallots and herbs until all the moisture has evaporated and they have formed a rich, savory paste. It is a fantastic and intensely flavorful filling for all sorts of dishes.

Salmon en Croûte (A Holiday Showstopper!)

An elegant and impressive recipe for Salmon Coulibiac, a showstopper dish perfect for a holiday meal or special occasion. This elaborate creation features a whole side of salmon topped with a savory mushroom duxelles, all resting on a bed of flavorful spinach and dill rice. The entire assembly is then encased in a decorative puff pastry and baked until golden and flaky. The rich salmon pie is served with a cool, tangy, and creamy herby horseradish sauce on the side.

Author: Evelyn

Ingredients

For the Rice:
2 tbsp unsalted butter & 2 tbsp olive oil
1 cup chopped shallots
1 tbsp chopped fresh thyme & 1 clove garlic, minced
1 cup jasmine rice
1 1/2 cups low-sodium broth
1 lb frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped fresh dill & 2 tbsp chopped fresh parsley
1 lemon, zested and juiced
For the Mushrooms:
2 tbsp unsalted butter & 2 tbsp olive oil
2 lbs assorted mushrooms, chopped
1 cup chopped shallots
1 tbsp chopped fresh thyme & 2 cloves garlic, minced
1 1/2 cups white wine
For the Herby Horseradish Cream:
3/4 cup sour cream & 1/4 cup mayonnaise
2 tbsp capers & 1 tbsp caper brine
2 tbsp prepared horseradish
1 tbsp each chopped parsley and tarragon
1 tbsp lemon juice & 1/2 tsp Dijon mustard
For the Salmon Assembly:
One 2- to 3-pound side of salmon, skinless
3 tbsp chopped fresh dill & 3 tbsp chopped fresh tarragon
2 tbsp unsalted butter, at room temperature
1 tbsp Dijon mustard & 1 tbsp chopped fresh thyme
1 large egg, beaten
Two 17.3-ounce packages frozen puff pastry (4 sheets), thawed
All-purpose flour, for dusting
Kosher salt and freshly ground black pepper

Instructions

Prepare the Fillings: Make the rice by sautéing shallots and garlic, toasting the rice, and simmering in broth. Once cooked and cooled, stir in the squeezed spinach, fresh herbs, and lemon. For the mushrooms, cook them with shallots until all their liquid has evaporated and they are dark brown. Deglaze with white wine and cook until the pan is dry. Cool both fillings completely. For the sauce, whisk all ‘Herby Horseradish Cream’ ingredients together and refrigerate.
Prepare the Salmon and Pastry: Line a baking sheet with parchment. Roll out two sheets of puff pastry into a 12×14-inch rectangle and place it on the baking sheet. Lay the salmon in the center and lightly score its outline on the pastry. Remove the salmon.
Assemble the Coulibiac: Spread the cooled rice mixture within the scored lines on the pastry. Place the salmon fillet on top of the rice. Mix together 2 tbsp butter, Dijon, and chopped herbs and spread it over the salmon. Top with the cooled mushroom mixture, pressing it gently over the salmon.
Brush the pastry border with an egg wash. Roll out the remaining two sheets of puff pastry into a 16×14-inch sheet (pressing dill fronds into it for decoration if desired). Drape this top pastry over the filling. Press to seal the edges, trim the excess to a 1-inch border, and crimp with a fork.
Brush the entire pastry with the remaining egg wash. Refrigerate for 30 minutes.
Bake: Preheat the oven to 400°F. Bake the coulibiac for 45 to 50 minutes, rotating halfway through, until the crust is dark golden brown.
Let the salmon rest on the baking sheet for 10 minutes before slicing and serving with the herby horseradish cream.

Notes

This is a showstopper recipe that is perfect for a special occasion like Christmas dinner.
It is a multi-step recipe, but the rice and mushroom fillings, as well as the horseradish cream, can be made a day in advance to save time.
It is crucial to ensure the rice and mushroom fillings are completely cool before assembling to prevent the puff pastry from becoming soggy.
Chilling the assembled coulibiac before baking helps the puff pastry to become extra flaky.

Find it online: https://cookupjoy.com/salmon-en-croute/