Kouli-sans-biac of salmon or how to cook a koulibiac without an oven

Ingredients

6 servings

• 600 g fresh salmon
• 125 g black olives
• 100 g golden breadcrumbs
• 75 g butter
• 50 g parmesan
• 150 g basmati rice
• 250 g frozen leaf spinach
• 12 quail eggs
• 1/2 bunch of dill
• 200 g mushrooms
• 20 cl thick crème fraîche
• 25 g butter
• 35 g flour
• 1 carrot
• 50 g fennel
• 1 leek
• 1/2 celery stalk
• 1 onion
• 1/2 glass of white wine (dry Alsace type)
• 1 tablespoon olive oil
• 3 cloves
• 1 bay leaf
• 2 sage leaves
• 50 g shrimp
• 1 small can of peeled tomatoes
• 2 shallots
• 1 onion
• 15 cl white wine
• 1 tablespoon olive oil
• 40 cl liquid cream
• 1 lemon
• 1/2 bunch of dill

Steps

1. 1

   Preheat the oven to 210°C (gas mark 7).

2. 2

   Wash the dill. Peel and mince the shallots. Peel the 2 onions, slice one, cut the other in half and stud it with cloves. Peel and slice the mushrooms.

3. 3

   Remove the skin and bones from the salmon. Rinse the salmon in cold water.

4. 4

   Wash the carrot. Cut the fennel, celery, carrot, and leek greens into small cubes.

5. 5

   Grate the parmesan with a Microplane®. Pit the olives if necessary.

6. 6

   For the shrimp bisque:

7. 7

   Sauté the sliced onion, half the shallots, mushroom trimmings, and shrimp heads/shells in olive oil. Cook for 5 min over medium heat without browning the onions. Deglaze with white wine and reduce slightly. Add the tomatoes. Reduce by half. Pass the sauce through a fine sieve; the sauce should be thick. Set aside.

8. 8

   Defrost the spinach in the microwave. Blanch the spinach for 2 min, squeeze out excess water well with your hands, and chop with a knife. Mix with the bisque.

9. 9

   For the court-bouillon:

10. 10

    Heat 1L of water with a drizzle of olive oil, white wine, bay leaf, sage, and the onion studded with cloves. Once boiling, add all the vegetables to make a well-spiced court-bouillon. Boil for 4 min. Poach the fresh salmon for 8 min. Drain the salmon and flake it coarsely.

11. 11

    Quickly sauté (approx. 3 min) the remaining shallots and the mushrooms in 25g of butter.

12. 12

    Cook the rice in boiling salted water for 10 min, then drain. Using a fork, mix half the bunch of dill, the cream, and the mushrooms into the rice.

13. 13

    Place the eggs in boiling water, count 6 min for hard-boiled, drain and cool in cold water. Peel and chop them.

14. 14

    For the kouli-sans-biac:

15. 15

    Since you don't have an oven (otherwise you would make a koulibiac), we will replace the puff pastry crust with a topping made of parmesan, black olives, breadcrumbs, and butter. To do this, mix the 75g of soft butter with the pitted and chopped olives and the breadcrumbs. Then add the grated parmesan.

16. 16

    Assemble the kouli-sans-biac in layers. In a large sauté pan or wok, spread the mushroom rice at the bottom, cover with a layer of salmon flakes, a layer of spinach, then a thin layer of quail eggs. Finish with the parmesan-olive layer. Heat over low heat for 15 min.

17. 17

    For the sauce:

18. 18

    5 min before the koulibiac is finished, heat the cream in a saucepan without boiling, season with salt and pepper. Add lemon juice and whisk. Off the heat, add the rest of the chopped dill.

19. 19

    Serve the kouli-sans-biac (or koulibiac) in slices with the sauce.