Quick & Easy


Coulibiac is a Russian fish pie stuffed with spinach, rice and brown mushrooms.
1H 20M



1.Heat half the oil in medium saucepan; cook onion and garlic until soft. Stir in rice, then add stock and the water; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Stand, covered, 5 minutes.
2.Boil, steam or microwave spinach until wilted. Drain; squeeze out excess liquid. Chop coarsely.
3.Heat remaining oil in large frying pan; cook mushrooms and shallot until browned lightly.
4.Preheat oven to 220°C/425°F.
5.Spray pastry sheets with cooking-oil spray; fold into 25cm (10-inch) square. Stack three squares, spraying each layer with oil. Place one stack on baking-paper-lined oven tray, brush with a little egg white. Layer rice mixture, mushroom mixture, spinach then trout, leaving 2.5cm (1-inch) border all around. Overlap remaining squares over trout; fold pastry to seal. Cut slits in top; brush with egg white.
6.Bake coulibiac about 30 minutes. Stand 20 minutes before serving.

Coulibiac is basically a layered fish pie. You can prepare and refrigerate the individual layers the day before cooking, then simply assemble and bake when required. If the ocean trout fillet is too long, tuck the tail under to make the fillet a similar thickness all the way through. This recipe is delicious with a rocket (arugula) salad.


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