Seafood Coulibiac
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

Seafood Coulibiac Ingredients List

  • 1 10" x 6" brioche dough rolled to 1/2 cm thickness (rectangle thickness)
  • 2 eggs, boiled and finely diced
  • 1 bunch spinach, sauteed & drained
  • 250mL seasonal mushrooms, sauteed with butter & thyme, finely chopped
  • 2 Crêpes (basic recipe: flour, butter, milk, eggs & salt to taste)
  • 90-100 grams seafood:  salmon, rainbow trout or halibut (skinless)
  • 1 cup sauce soubise (onions, butter & salt to taste.  onions poached in butter until soft &blended to fine consistency)
Step 1
Place in order, on top of brioche dough, crepes (slightly overlapping), soubise, mushrooms, eggs, spinach then seafood.  Make sure enough of space around edges of dough to allow folding over of dough.
Step 2
Fold edges of dough over the filling, ensuring that none of the filling is left exposed.  Flip pie over, seam side down.
Step 3
Preheat oven to 350 degrees.  Place pie on parchment paper lined tray, and leave in a warm area for 10 minutes for brioche dough to proof.

​
Step 4
Brush dough with egg-wash and sprinkle lightly with course salt (optional).  Score dough with 2-3 slits, place in oven and back until dough is golden brown (approx.  12-15 minutes).
Seafood Coulibiac

Perfect accompaniments include
Sauteed Seasonal Mushrooms & Sauce Soubise.
Reheat Instructions
Any items stored in freezer should be removed and placed in fridge to thaw for 24 hours.  Keep refrigerated.
Microwave: Keep coulibiac, Mushrooms & Soubise inside their containers (remove lid from soubise) and place in microwave, set on high for 3-5 minutes for coulibiac & 30-45 second for sauce.
Stove-Top: Place Sauce soubise in a pot, place on stove top burner, and set on medium for 2 minutes, stirring mid-way.  Add 1 tbsp. of water if sauce is too thick for your liking.
Oven:  Preheat oven to 325 degrees.  Place coulibiac and mushrooms in oven-proof container, and warm for 15-20 minutes.