Coulibiac of Salmon Recipe | James Beard Foundation

Ingredients

• Brioche:
• 4 to 5 cups all-purpose flour, sifted
• 1 package active dry yeast dissolved in 1/2 cup warm water
• 1 tablespoon sugar
• 4 eggs
• 1 tablespoon salt
• 3/4 cup butter, softened to the same consistency as the dough
• Crêpes:
• 1/8 cup all purpose flour
• 1/8 teaspoon salt
• 3 eggs
• 2 tablespoons melted butter
• 1 1/2 cups milk
• Coulibiac:
• 4 or 5 salmon fillets, about 12 inches long
• 1 pound white fish, sole or haddock
• 12 ounces melted butter
• 3 tablespoons chopped parsley
• 1 recipe Brioche
• 12 to 14 unsweetened crêpes