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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pastry: In large bowl, combine flour and salt; cut in shortening until mixture is crumbly. | 2. Gradually add water, gently tossing, then pressing ingredients together to form ball. | 3. Wrap in plastic wrap and chill for at least 30 minutes. | 4. Filling: In saucepan, combine rice and water. | 5. Cover, bring to boil, reduce heat and simmer until tender and water has evaporated- about 20 minutes. | 6. Uncover, and using fork, toss lightly with 2 tbsp butter. | 7. Let cool. | 8. In skillet, melt remainin butter; saute onions and mushrooms until soft, about 5 minutes. | 9. Skin salmon and remove any small bones. | 10. Separate yolks from whites and chop each into 1/4 inch cubes. | 11. On floured pastry cloth, roll out dough to 18 x 15 inch rectangle. | 12. Trim edges neatly, reserving all scraps of dough. | 13. Fold dough in half lengthwise. | 14. Transfer to centre of large baking sheet. | 15. Fold back to half of pastry so it extends over edge of sheet. | 16. Spread rice along the bottom half of pastry on sheet, leaving a 1 inch border. | 17. Season this with and all following layers with salt and pepper to taste. | 18. Spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness. | 19. Sprinkle with dill, then yolks, then whites. | 20. Glaze: Whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling. | 21. Fold remaining pastry over filling; press edges together and fold under neatly. | 22. Cut 2 steam holes equidistant from ends. | 23. Gather up pastry scraps, roll out again and cut into the shape of holly leaves. | 24. Brush gently with some of the glaze and arrange over pastry. | 25. Use diced red pepper for berries. | 26. Reserve remaining glaze. | 27. Chill Coulibac, lightly covered for at least 1 hour. | 28. Brush with remaining glaze and bake in 400F oven for 1 hour or until golden. | 29. Transfer to serving platter, garnish with dill or parsley. | 30. To serve; cut into 1 1/2 inch thick slices. | 31. Sauce: Heat together butter, lemon juice and white wine. | 32. Serve in a pitcher for guests to pour over their slices of coulibac. | 33. Coulibac can be assembled early in the day, but is best baked fresh for the meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
shortening	3/4	cup		1359.15	0.0	0.0	153.75
ice water	1/2	cup		0.0	0.0	0.0	0.0
grain rice	3/4	cup		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
mushroom	1	cup	chopped	-	-	-	-
salmon fillet	1 1/2	1/2		965.6022	0.0	134.9123	43.1121
egg	5		cooked	357.5	1.8	31.4	23.775
salt pepper				-	-	-	-
dill	1	cup	chopped	40.26	7.2824	2.1094	1.9193
egg	1			357.5	1.8	31.4	23.775
milk	1	teaspoon		3.1008	0.243	0.1601	0.1662
red pepper			diced	-	-	-	-
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
butter	1/2	cup		456.0	20.951999999999998	14.248	38.4
white wine	2	tablespoons		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.