Salmon Coulibiac With Hollandaise Sauce
By Dave Williams
Risby Cove Restaurant
4 x 160 gram salmon
½ onion, diced
1 cup jasmine rice
2 cups button mushrooms, sliced
½ bunch spring onions, sliced
¼ bunch dill, finely chopped
2 hard-boiled eggs, roughly chopped
2 sheets puff pastry
2 egg yolks
1 teaspoon white wine vinegar
1 cup butter, melted
Salt and pepper to taste
Preheat oven to 220°C. Remove skin and pin bone salmon fillets.
Sweat the onion and a little oil in a small pot until translucent, add rice and cook for a minute add 2 cups water and bring to a simmer, turn heat down to low and place a tight fitting lid onto the pot and cook for 15 minutes. Remove from heat and let sit for another 15 minutes. While rice is cooking, sweat the mushrooms in a little oil until soft. Place the cooked rice, mushrooms, spring onions, dill and chopped hard-boiled eggs into a bowl and mix together, season to taste. Leave mixture to cool.
To assemble: Lay down puff pastry, place salmon fillet on top of pastry and then some of the rice mix. Wrap salmon and rice mixture up in the pastry to form a neat parcel. Repeat the process with the remaining salmon fillets. Place onto a lined baking tray and cooked for 15 – 20 minutes or until golden brown.
Over a double boiler whisk together the egg yolks and vinegar until it starts to thicken, slowly start adding melted butter while still whisking (you might need to add a little bit of water if it gets to thick). Season to taste.
Arrange the salmon parcels onto 4 plates. Top with the hollandaise sauce.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"