How to make Coulibiac Recipe with Smoked Haddock
Ingredients- 450 g strong plain white flour
- 15 g fresh yeast or 7 g dried yeast
- 1 tsp sugar
- 150 ml warm milk
- 1 tsp salt
- 100 g butter, melted
- 3 eggs, beaten
- For filling
- 450 g cooked smoked haddock
- 3 hard-boiled eggs
- 175 g cooked rice
- salt and pepper
Preparation Method
Sieve the flour into a bowl, then remove 100 g of the flour to a smaller bowl. Mix the fresh yeast with the sugar and add to the lukewarm milk or sprinkle the dried yeast on the milk with the sugar and leave until frothy. Add this yeast liquid to the smaller amount of flour and beat until smooth. Cover and leave to prove for 30 minutes. Add to the remaining flour with the salt, butter and eggs, and mix to a soft dough. Knead well, cover and leave to prove for 1 ½ hours.
Heat the oven to 220 C / 425 F or mark 7.
Roll the dough into a square 1 cm thick. Prepare the filling by flaking the fish and mixing with the chopped eggs and rice: season well with salt and pepper. Put into the center of the dough and fold into a parcel, sealing the join with beaten egg yolk. Place on greased baking sheet with the join underneath. Glaze with egg yolk and cut two slits in the top. Bake for 45 mutes. Serve hot or cold.
Salmon may be used instead of haddock, and sliced mushrooms may be added to the filling. This is a Russian recipe.
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