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Brioche salmon koulibiac
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
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Salmon marinade
Techniques covered
- Marinating salmon
- Making a marinade
- Chopping aromatic herbs
- Chopping mushrooms
- Chopping a shallot
- Sweating a vegetable
- Making a mushroom Duxelles
- Pan-frying
- Crushing capers
- Preparing stuffing
- Zesting a citrus fruit
- Filling a piping bag
- Crushing a hard-boiled egg
- Making a fine fish stuffing
- Pan-frying a crepe
- Making a crepe batter
- Coating with stuffing
- Using a piping bag
- Making an insert
- Placing an insert inside a dough
- Flour a work surface
- Rolling out leavened dough
- Cutting brioche dough
- Making a brioche pastry decoration
- Preparing a shiny egg wash
- Final proof & dough rising
- Egg washing a dough with a brush
- Baking a koulibiac
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