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

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