Salmon coulibiac with egg, mushrooms and rice

2_10286 COULIBIAC of SALMON with egg, mushrooms and RICE INGREDIENTS for 6 PERSONS 500 g of puff pastry, 4 eggs, one egg yolk, one tablespoon of sour cream, 170 g butter, 1, 5 kg of fresh salmon, 3 l of water, clean carrots, 4 3 onions, peeled 2 stalks of celery, a sprig garnish (parsley, thyme and bay leaf tied together), 2 g dill, 6 dl of Chardonnay, a dl of white wine vinegar, 500 g of mushrooms, the juice of one lemon, 85 g parboiled rice, wild rice 15 g, 1, 5 dl of chicken broth, a bunch of chopped fresh dill, salt and white pepper in a saucepan Pour the water, add the carrots, 2 onions, celery, bouquet garni, dill seed, a few grains of white pepper and bring to a boil.

Add salt, cover and cook for 20 minutes pour the Chardonnay and the vinegar and bring to a boil.

Boil the salmon in court-bouillon low flame for about 10 minutes.

Remove from broth and allow to cool.

Remove the skin and the thorns without ruining the meat.

Clean the mushrooms, wash them and dry them.

Melt 40 g butter in a pan on medium flame, add the mushrooms and cook for about 5 minutes, stirring occasionally.

Squirt with lemon juice, salt and pepper.

Let cool.

2 onions chopped finely and let them FRY in another pan with other 40 g butter in medium flame for about 5 m or so will be wilted but not browned.

Add salt and pepper and let cool.

Add the onions to the mushrooms and stir.

Chop the onion and sauté it last in a casserole with 40 g of butter at medium flame for 5 m.

joined rice and toast for 3 minutes, stirring with a wooden spoon.

Pour the hot broth, add salt and pepper, cover and continue cooking on low heat until all the stock is absorbed and the rice is cooked.

Let cool and perfumed with chopped dill.

Preheat oven to 210° roll out the puff pastry into two discs of 28 cm in diameter and 4 mm thick.

Place a disc of puff pastry into a mold of the same diameter covered with baking paper.

Place yourself in layers, with a 2 cm border free, salmon, mushrooms, sliced hard-boiled eggs and rice.

Brush the edges with a little beaten egg yolks with the sour cream and place the second pastry disc on the stuffing.

Seal the edges by pressing OK.

Drill a hole 2 cm in diameter in the Center and slip a fireplace.

Brush the surface with the yolk and place the preparation in the refrigerator for half an hour.

Add 50 g of melted butter into the hole and cook in the oven for approximately 45 m.

serve immediately.