Cook the rice for 20 minutes in boiling salted water.
Drain it and allow it to cool.
Meanwhile, clean the mushrooms. Rinse them, slice them, then sprinkle them with lemon juice.
Cook them in 20 g butter until all the cooking juices have evaporated.
Add salt and pepper.
Place the salmon fillet in a sauté pan. Pour in the bag of court-bouillon and 40 cl of water. Boil the water. Poach for 10 minutes over low heat.
Let the salmon fillet cool in the court-bouillon.
Preheat your oven on thermostat 8 (240 ° C).
On the floured work surface, spread the puff pastry in a rectangle 3 to 4 mm thick.
Spread in the middle of this rectangle, in layers, rice, salmon fillet cut in pieces, mushrooms and cream.
Add salt and pepper.
Moisten the edges of the dough and fold it to completely enclose the stuffing. Practice a fireplace and decorate the surface with the scraps.
Dine with the egg yolk diluted in 2 tbsp.
Slide the koulibiac on a buttered baking sheet. Bake and cook for 15 minutes. Set the th. On 7 (210 ° C).
Cook for another 15 minutes.
Remove the koulibiac when it is golden.
Pour 60 g melted butter through the chimney and serve either as a starter or as a main course.
Enjoy your meal from
Ingredients
Directions
Cook the rice for 20 minutes in boiling salted water.
Drain it and allow it to cool.
Meanwhile, clean the mushrooms. Rinse them, slice them, then sprinkle them with lemon juice.
Cook them in 20 g butter until all the cooking juices have evaporated.
Add salt and pepper.
Place the salmon fillet in a sauté pan. Pour in the bag of court-bouillon and 40 cl of water. Boil the water. Poach for 10 minutes over low heat.
Let the salmon fillet cool in the court-bouillon.
Preheat your oven on thermostat 8 (240 ° C).
On the floured work surface, spread the puff pastry in a rectangle 3 to 4 mm thick.
Spread in the middle of this rectangle, in layers, rice, salmon fillet cut in pieces, mushrooms and cream.
Add salt and pepper.
Moisten the edges of the dough and fold it to completely enclose the stuffing. Practice a fireplace and decorate the surface with the scraps.
Dine with the egg yolk diluted in 2 tbsp.
Slide the koulibiac on a buttered baking sheet. Bake and cook for 15 minutes. Set the th. On 7 (210 ° C).
Cook for another 15 minutes.
Remove the koulibiac when it is golden.
Pour 60 g melted butter through the chimney and serve either as a starter or as a main course.
Enjoy your meal from
English 
French 