Trout koulibiac

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• Girl Flower

  06 May 2008

  Girl Flower rated and commented on this recipe

  

  Was pretty easy to cook and make. Looked fabulous as well when dished up. My only complaint (if it is a complaint) Is that at the end it was quite dry.. the rice kept it moist ish - but not nearly enough to mop up the flakey bits of pastry. Wasnt sure what to serve this with either. I havent given up though.. really liked the dish just need to find the perfect side dish to accompany it!

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• Louise

  22 May 2008

  Louise commented on this recipe

  Hi Girl Flower, we had the same problem when i started making Koulibiac. Its often served just with a bowl of mayonaise apparently. I add some dill and lemon juice to my mayo.

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• Corinne

  18 July 2008

  Corinne commented on this recipe

  Delia suggests the following with her online recipe for salmon coulibiac: This is one of the best fish pies ever invented. It's perfect for entertaining as it can all be made well in advance. Provided everything is cooled thoroughly first, all you have to do is cover it with clingfilm and leave in the fridge until needed, then pop it into the oven just before you serve the first course. Serve it cut in slices, with a large bowl of mixed-leaf salad tossed in a sharp lemony dressing, and hand round some Foaming Hollandaise sauce. Or you can simply melt some butter with an equal quantity of lemon juice and serve it with that.

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• joliecooks

  15 December 2008

  joliecooks commented on this recipe

  This has to be one of the easiest dishes I have ever made. All the ingredients I had already, but swapped the Trout for Cod that I had in the freezer. I served it with tartare sauce, but hollandaise sounds nice too, so will be trying that with it next time. I got some wonderful comments after dinner and will definitely be making this again.

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• Sous Chef in KC

  03 April 2009

  Sous Chef in KC commented on this recipe

  This dish is a favorite at the museum that I currently work at. As far as the dryness goes, I always serve this with hollandiase sauce. I have made this at least a hundred times, from my own experience, make sure the filling is very flavorful, I rub the salmon down with whole seed mustard also. I use wild rice mix, wilted spinach and boursin cheese for the filling and of course season to taste. Bon Appitite!

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• Derek

  15 April 2009

  Derek commented on this recipe

  Fantastic made with Salmon & smoked Haddock also I cooked the rice with a fish stock cube instead of plain water and tossed a knob of butter into the drained rice before mixing with the fish. Very moorish

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• Sharonr

  16 May 2009

  Sharonr rated and commented on this recipe

  

  I've made this with salmon and served it with a garden salad and scalloped potatoes. Yum! I had lots of compliments and requests for the recipe.

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• bgee

  22 March 2010

  bgee rated this recipe

  

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• bgee

  31 March 2010

  bgee commented on this recipe

  I substituted Sea Trout and left out the Dill, absolutely great!

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• KatyC

  16 April 2010

  KatyC commented on this recipe

  A firm family favourite, we use salmon and add mushrooms. Also add soured cream to bind everything together - yum. I serve with cubed roasted potatoes and a warm dill and cucumber sauce. Usually make more than needed as it is very tasty for packed lunch too!

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• DebsPink

  20 December 2011

  DebsPink commented on this recipe

  I made this yesterday with Gluten-free flaky pastry (no mean feat) and was really pleased with the outcome. Never cooked with trout before. I added spinach as suggested above and plenty of flavouring. Agreed it was very dry and served with hollandaise sauce (daughter had Ketchup!) Next time I would definitely mix is some kind of sauce to bind it. Thanks for the lovely ideas.

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Ingredients

• 2 skinless trout fillets
• 250g cooked rice (100g uncooked rice will make this amount)
• 2 spring onions , finely sliced
• 3 eggs , 2 hard boiled and chopped, 1 beaten for glazing
• lemon , zested and juiced
• 2 tbsp chopped dill
• 500g block puff pastry

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 2 skinless trout fillets
• 250g cooked rice (100g uncooked rice will make this amount)
• 2 spring onions , finely sliced
• 3 eggs , 2 hard boiled and chopped, 1 beaten for glazing
• lemon , zested and juiced
• 2 tbsp chopped dill
• 500g block puff pastry

Per serving

727 kcalories, protein 28.6g, carbohydrate 73.7g, fat 37.4 g, saturated fat 13.8g, fibre 0.3g, salt 1.25 g

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