Farm to Foodhall recipe
Tony Singh Salmon Coulibiac with Champagne Veloute and Fine Beans In Walnut Oil
Tony Singh’s impressive salmon coulibiac – as seen on Cooking with the Stars – is well worth the effort. Succulent salmon and fragrant rice are wrapped in buttery puff pastry and served with a luxurious champagne velouté and green beans.
Ingredients:
- 6 shallots, thinly sliced
- 30ml white wine vinegar
- 1 bay leaf
- 2 sprigs fresh thyme
- , made from a stock cube
- 250ml double cream
- 45g cold butter, cubed
- 1 tbsp fresh dill, roughly chopped
For the Champagne velouté
- 4 large eggs
- 125g microwavable basmati rice (see tip for leftovers)
- 50g fresh dill, roughly chopped
- 50g unsalted
- 1 onion, finely chopped
- 100g M&S chestnut mushrooms, finely sliced
- 1 lemon, zested and juiced
- 2 M&S skinless and boneless salmon fillets
- 2 packs (320g each) M&S ready-rolled fresh puff pastry (plus an extra sheet to decorate – optional)
- 2 packs (100g each) M&S Scottish smoked salmon, sliced into strips
- 2 egg yolks, lightly beaten
For the Salmon coulibiac
- 400g M&S fine beans
- 2 fresh bay leaves
- 2 sprigs fresh thyme
- 50ml walnut oil
- 85g jar M&S non pareilles capers, drained
For the green beans
Method
- To make the Champagne velouté, place the sliced shallots in a pan with the white wine vinegar, champagne, bay leaf and thyme. Bring to a boil, turn down the heat to medium and reduce till 1 teaspoon of liquid remains – around 10-15 minutes.
- Add the fish stock and reduce by another three quarters. This will take around 10-15 minutes.
- Add the double cream, bring to the boil then simmer and reduce by half for about 5-10 minutes. Whisk in the cold butter and dill to emulsify the sauce. Season to taste then pass through a sieve into a clean pot, discarding the shallot mixture. Set aside.
- Preheat oven to 200°C fan and place a heavy baking sheet or pizza stone on the middle shelf.
- In a pan of boiling water, add the eggs and cook for approximately 8 minutes until hard boiled. Run under cold water until cool, then peel and slice in half.
- Meanwhile, cook the rice according to pack instructions, transfer to a large bowl and stir in half of the dill.
- In a large frying pan, melt the butter and gently sweat the onion for 5 minutes until beginning to soften. Add the sliced mushrooms and the rest of the dill, season with salt and pepper then cook for a further 5 minutes.
- Stir in the lemon zest and juice, season to taste, and then set aside to cool. Once cooled, add to the bowl with the rice and dill and stir to combine.
- Unroll the pastry onto separate sheets of greaseproof paper and use a rolling pin to roll to half its thickness.
- Place the smoked salmon down the middle of one sheet of pastry, season with black pepper and place the salmon fillets on top.
- Place the rice mixture on top of the salmon then arrange the egg halves down each side.
- Brush the edges with the egg yolk, then top with the second sheet of pastry, crimping down the edges with a fork. Brush all over with the remaining egg yolk and score the top.
- If you have a lattice cutter and want to decorate it, lay out a 3rd sheet of pastry and score with the lattice cutter. Lay on top and brush with more egg yolk.
- Carefully slide the salmon parcel on to the hot stone or tray in the oven and cook for 25 mins until golden. Allow to rest on a serving platter for 15-20 minutes.
- Meanwhile, bring a pot of seasoned water to the boil with the bay and thyme. Add the beans and cook for 3 ½ minutes. Drain well, discarding the herbs and transfer the beans to a bowl. Season well and toss with the walnut oil and capers. Place in a serving dish.
- Warm the sauce gently. Pour the warmed sauce into a serving jug and serve alongside the salmon and beans
