Salmon Koulibiac in the Tupperware Ultra Pro Loaf Pan

Name: Salmon and Spinach Koulibiac
Prep time: 15 min
Cook time: 56 min
Total time: 84 min
Yield: 8 servings
Ingredients: 15 ml (1 tbsp) flour; 1 sheet thick puff pastry; 10 g (2 tsp) butter; 500 g (1 lb 2 oz) frozen spinach; 2 shallots; Salt and pepper; 200 ml (3/4 cup) single cream; 2 eggs; 4 salmon fillets (about 150 g / 5 oz each); Glaze: 1 egg yolk mixed with 15 ml (1 tbsp) water

Salmon and Spinach Koulibiac

A simplified koulibiac: salmon fillets laid on a spinach, cream and egg filling and sealed in puff pastry. Baking it in the Ultra Pro loaf pan gives it a neat, tall shape and keeps the pastry sides from spreading, and the spinach is cooked in the microwave in the MicroPlus Pitcher.

In brief Salmon and Spinach Koulibiac is a mains recipe cooked in the Tupperware Ultra Pro. It takes 84 minutes in total and serves 8 servings.

Total time

84 min

Prep

15 min

Cook

56 min

Rest

13 min

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Method

Heat the oven to 200 °C (400 °F), fan setting. Butter the Tupperware Ultra Pro loaf pan 1.8 l. Dust the pastry with the flour, roll it out a little with the rolling pin and line the pan with it, letting it come well up the sides.
Chop the shallots in the TurboTup. Put them in the MicroPlus Pitcher 1.5 l with the spinach, season, stir and microwave for 6 minutes at 600 W. Leave to stand for 3 minutes, drain and let cool until lukewarm.
Add the cream and eggs to the spinach and mix with the flexible whisk.
Spread the spinach mixture over the pastry, lay the salmon fillets across the pan and season. Fold the pastry over the top, pressing the edges lightly to seal.
Brush with the egg glaze using the silicone brush and bake without the lid for 50 minutes.
Leave to rest for 10 minutes out of the oven, then turn out carefully. Serve with an egg-free herb mayonnaise (herbs chopped in the TurboTup), hollandaise or a tarragon white sauce.