Brioche salmon koulibiac

Brioche salmon koulibiac

Fabien Pairon
Difficulty Icon
Expert
Recipe Time Icon
1h20
9
Videos
A comforting recipe: a marinated heart of salmon, seasoned with a whiting and mushroom stuffing, wrapped in a dill crepe, and enclosed in a soft brioche
Brioche salmon koulibiac
Completion time
Preparation
1h20
Baking
40m
Resting
17h
Techniques taught
  • Making a marinade
  • Marinating salmon
  • Pan-frying
  • Chopping a shallot
  • Sweating a vegetable
  • Chopping aromatic herbs
  • Crushing capers
  • Filling a piping bag
  • Zesting a citrus fruit
  • Crushing a hard-boiled egg
  • Preparing stuffing
  • Making a fine fish stuffing
  • Chopping aromatic herbs
  • Pan-frying a crepe
  • Making a crepe batter
  • Making an insert
  • Using a piping bag
  • Coating with stuffing
  • Making an insert
  • Flour a work surface
  • Rolling out leavened dough
  • Cutting brioche dough
  • Placing an insert inside a dough
  • Final proof & dough rising
  • Preparing a shiny egg wash
  • Egg washing a dough with a brush
  • Making a brioche pastry decoration
  • Baking a koulibiac

Discover the first step of this course for free

Step 1 : Salmon marinade

Fabien Pairon
Fabien Pairon
Best Craftsman of France (MOF), Cooked meat & Catering | Educator & Artisan
Best Craftsman of France (MOF), Cooked meat & Catering | Educator & Artisan

Step 2 : Garnish: capers, dill and mushroom duxelles

Step 3 : Fine whiting stuffing

Step 4 : Dill crepes

Step 5 : Wrapping the salmon with stuffing

Step 6 : Wrapping the insert in a crepe

Step 7 : Brioche dough and wrapping the insert

Step 8 : Decorating & final proof

Step 9 : Baking & cutting

Fabien Pairon

Fabien Pairon

Best Craftsman of France (MOF), Cooked meat & Catering | Educator & Artisan
Fabien Pairon is a charcutier-caterer chef from the north of Burgundy. In 2011 he was awarded the prestigious title of Best Craftsman (MOF).

With an initial training as a cook, the chef has worked in France and abroad for numerous gastronomic tables and for international catering companies.

His experience and his constant search for excellence have taught him to respect the products he works with and a mastery of preparation techniques.
Very humble, he has taught for 10 years in the most prestigious hotel school in the world: the Ecole Hôtelière de Lausanne in Switzerland

He is also the author of the book Douceurs Charcutière (2015), co-author of the Grand Livre de la Charcuterie (2018), the reference Bible in the trade and penned Charcuterie, published in 2023.
The Chef has opened his own shop and restaurant: The Auberge Communale du Mont in Lausanne.

There, you’ll enjoy, among other things, his charcuterie which is very contemporary, with less fat and salt.

His signature specialties are delicious products in a variety of sizes and shapes, including the famous brioche salmon Koulibiac and white pudding with truffles.

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2024
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2024
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