Ingredients

  • 30 ml (2 tablespoons) of olive oil
  • 8 minced mushrooms
  • 1 package of 250 gr (3 cups) of sliced leeks
  • 1 can of baby spinaches of 142 gr
  • Salt and pepper up to taste
  • 1 package of unfrozen puff pastry of 400 gr
  • 625 ml (2 1/2 cups) of cooked crumbled trout
  • 1 package of smoked trout of 70 gr
  • 1 egg yolk whisked with a bit of water
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 205 ºC (400 ºF).
  • In a pan, heat oil at medium heat. Cook mushrooms and leeks for 4 to 5 minutes while stirring.
  • Add baby spinaches and cook for 3 to 4 minutes while stirring. Salt and pepper. Remove form heats and let cool down.
  • On a floured work surface, pour down half of puff pastry in a rectangular shape of 25 cm x 20 cm (10 x 8 inches) and the other half in a rectangle of 27, 5 cm x 22,5 cm (11 po x 9 po).
  • Make the coulibiac by following these next steps.
  • Lay the smallest abaisse on a baking sheets with parchment paper. Devide half of vegetables mixture over the pastry and set aside sides of 2 cm (3/4 de po). Cover with cooked trout, then smoked trout.
  • Cover with rest of vegetables. Brush pastry sides with whisk egg yolk and a bit of water.
  • Lay down the second abaisse and press to seal the sides. Do notches on sides with a small knife. Brush the surface with egg yolk.
  • Slice forms (cecle, leafs, fishes) with the rest of the pastry. Lay pastry forms over coulibiac and brush with whisk egg yolk.
  • Oven bake for 35 minutes.

Chef's notes

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