Salmon Coulibiac Recipe

Name: Salmon Coulibiac Recipe
Total time: 45 min
Ingredients: 500g of salmon, organic, skin removed; 100ml of dry white wine; 400g of puff pastry; 100g of rice, brown basmati; 2 shallots, finely diced; 2 garlic cloves, crushed; 150g of button mushrooms, sliced; 10g of chopped dill; 10g of chopped flat-leaf parsley; 1 lemon, zested; 2 eggs, hard-boiled for 7 minutes, peeled and chopped; 1 egg yolk, beaten; 60g of butter; plain flour, for dusting; salt; white pepper, freshly ground; 1 shallot, finely diced; 1 garlic clove, crushed; 200ml of white wine; 200ml of fish stock; 200ml of whipping cream; 50g of chopped dill; 12 baby carrots, peeled; 12 baby leeks, trimmed; 30g of sugar; 40ml of cider, or pear vinegar

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A recipe for individual puff pastry fish pies, based on a traditional salmon coulibiac recipe from chef Andrew Mackenzie.

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