Salmon Koulibiac Ultra Pro Loaf Pan

Name: Puff Pastry Salmon and Spinach Koulibiac
Prep time: 15 min
Cook time: 56 min
Total time: 84 min
Yield: 8 servings
Cuisine: International
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

Puff Pastry Salmon and Spinach Koulibiac

This simplified koulibiac sets salmon fillets on a filling of spinach, cream and eggs, sealed inside puff pastry. The pan's tall, even shape keeps the pastry from spreading while the spinach cooks in the microwave.

In brief Puff Pastry 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

Set the oven to 200 °C (400 °F), fan setting. Butter the Tupperware Ultra Pro loaf pan 1.8 l. Dust the pastry with 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 to lukewarm.
Add the cream and eggs to the spinach and mix with the flexible whisk.
Spread the spinach filling over the pastry, lay the salmon fillets across the pan, season, then fold the pastry over the top, pinching the edges lightly to seal.
Brush with the egg glaze using the silicone brush and bake uncovered for 50 minutes.
Leave to rest for 10 minutes out of the oven, then turn out carefully. Serve with an egg-free herb mayonnaise, hollandaise or a tarragon white sauce.