COOK'S CLASS

CRISP PHYLLO & SALMON TURNOVER

The classic Russian Coulibiac is one of the great salmon dishes of all time, far too elaborate for today’s style of cooking, layered with crepes and served with a rich sauce. This simpler version is perfect for all those cooks who believe that ‘Life is too short to stuff a mushroom!’  

Raw pink salmon, soft white absorbent rice, hardboiled eggs and white mushrooms are lightly bound together with reduced white wine and a little cream. Envelope them in buttery phyllo and bake this luscious turnover until golden and crisp.

Serve either warm or at room temperature with a light yoghurt, cream and dill sauce. This is one of those deceptive dishes which look difficult but, in fact is utterly simple to make - A talking point when you next entertain!

INGREDIENTS:
10 sheets phyllo pastry
4 tbsp butter, melted
7 - 8 tbsp uncooked, soft textured rice (e.g. Arborio)
2 tbsp butter
1 tsp vegetable oil
2 tsp powdered mustard
2 leeks, finely sliced, rinsed thoroughly and dried
2 tsp lemon zest
250 g white mushrooms, thickly sliced
500 g whole salmon trout fillet
4 tsp fresh dill or 2 tsp dried
sea salt and milled black pepper
2 hard-boiled eggs, chopped
4 tbsp dry-white wine
3 tbsp thick cream
(Serves 4)

You will need: a fresh, damp tea towel, 2 small saucepans, a soft basting brush, a baking tray or aluminium foil, small stainless steel baking dish, chopping board, frying pan, wooden spoon, lifter 

 

STAGE 1:
When working with phyllo, keep remaining pastry under a damp cloth, as it tends to dry out.
You will need at least 10 sheets of phyllo pastry and be generous with melted butter - one of the secrets in having a good result with phyllo.

Brush 6 phyllo pastry sheets with melted butter and pile one on top of the other. Place sheets onto a buttered baking tray or a double sheet of oiled aluminium foil. 

 

STAGE 2: Place rice in a small stainless steel baking dish, just cover with boiling water or weak chicken stock. Add 2 tbsp olive oil, 2 tsp chopped dried or fresh dill, sea salt and freshly milled pepper to taste. Cover with light weight aluminium foil and bake at 160°C for about 30 minutes until rice absorbs liquid, however you may need a little extra liquid. Remove foil and stir in 1 tbsp butter (optional). The grains should be tender when tested. 

It is important to use absorbent rice because this will absorb fish juices, wine and cream. You will have a moist filling but the phyllo will remain crisp.

Heat butter and oil, sauté leeks and lemon zest covered until softened. Add mushrooms and sauté for a minute or two. Do not salt mushrooms while cooking, this draws out the precious mushroom juices. Remove and cool. 

STAGE 3: 
Salmon is a perfect choice or choose a pristine fresh line fish fillet. After washing fish, pat bone dry between layers of paper towels.

As the salmon needs the bare minimum of cooking, use it raw and place it on the cooked rice and mushrooms.

Spoon a thick layer of rice over phyllo sheets. Place the salmon fillet on top of the rice with a little dill. Sprinkle with mustard powder, sea salt and chopped egg. Spread with leeks and mushrooms then add a second layer of rice, egg, seasoning and dill.

 

Boil wine before using, to drive off the alcohol and to reduce slightly. Cool for a minute or two before stirring into thick cream, add a little sea salt and freshly milled pepper. Spoon over salmon and rice.

STAGE 4:
Cover with at least 4 sheets buttered phyllo. Roll up edges to seal and brush with extra butter.

Bake at 180°C for approximately 15 minutes until golden brown and crisp. 

To serve: Serve either warm or at room temperature with a yoghurt and dill sauce. Slice turnover in medium thick slices and spoon over a little sauce on the side. As a starter - one slice would suffice, as a main - serve two together with lightly steamed green beans, broccoli sprigs or asparagus, simply tossed with a little olive oil and seasoning. 

Yoghurt & Dill Sauce: 250 ml natural yoghurt, ¼ tsp powdered mustard, 2 tbsp thick cream, 1 tbsp olive oil, and sea salt to taste, milled black pepper and 1 tsp fresh dill. Stir thoroughly and allow to stand. Fresh dill is preferable but the dried version is excellent. Store herb bottles in the refrigerator to preserve colour and flavour. Dried herbs need to be used lavishly and frequently and not kept for months.