Coulibiac of Salmon | James Beard Foundation
“This roll of salmon, a Russian dish, is one of the most unusual I have encountered. It is wonderful for buffet services, for it slices well and is easy to eat with a fork. With spinach or a salad...
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Cooking tools:
- Crepe pan
- Stand mixer
- Rolling pin
- Sifter
- Pastry brush
- Colander
- Saucepan
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Wooden spatula
- Spatula
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen towel
- Aluminum foil
- Plate
- Refrigerator
Ingredients
- 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
- 1/8 cup all purpose flour
- 1/8 teaspoon salt
- 3 eggs
- 2 tablespoons melted butter
- 1 1/2 cups milk
- 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
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