Trout coulibiac - Juanita - MasterChef
My coulibiac is made with trout and inspired by the flavours of kedgeree, one of my all-time favourite breakfast dishes, fabulous for entertaining.
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Cooking tools:
- Rolling pin
- Melon baller
- Pastry brush
- Kitchen scale
- Skillet
- Saucepan
- Dish
- Baking sheet
- Parchment paper
- Plastic wrap
- Fork
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Spoon
- Mixing bowl
- Serving platter
Ingredients
- 2x 350g whole trout fillets, skin removed and pin-boned
- 2 tbsps ghee (or 1 tbsp butter and 1 tbsp vegetable oil)
- 3 green cardamom pods, crushed
- 1 tsp turmeric
- 1 cinnamon stick
- 1 tbsp curry powder (mild)
- 1 tsp garam masala
- 1 tsp sea salt
- 1 brown onion, finely chopped
- 160g basmati rice, rinsed
- 375ml boiling water
- 2 bay leaves
- 25g fresh coriander, finely chopped
- 4x eggs, free range
- 2x 320g packs of puff pastry, pre-rolled
- 200g yoghurt
- 20g mint leaves, picked and finely chopped
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