Make a Stunning Salmon Coulibiac at Home for christmas

[@hjusn]

I can’t help but think of this as the fish version of Beef Wellington. Looks great!

[@HeronCoyote1234]

That’s how I described it to my friend, who was asking what it was.

[@tpk158]

Yep basically it is

[@Lesevesel]

Dead tap center.

[@Lesevesel]

This man is THE reason why I have a growing appreciation for French techniques in cooking. And I am forever grateful for his expertise, approach, and presentation. It is all A++ instruction. Thanks so much, Chef Stefan!

[@FrenchCookingAcademy]

thanks a lot 👍

[@1jay288]

Если ты не знал,при этом забыл,напомню это Русское блюдо☝️

[@RayBetterThanEvilCanival]

God bless this man. I’ve made so many amazing dishes for friends and family using his recipes, and everyone that tries it loves it. I’ll tell you what I’m thankful for. The fact we have this tool called the internet where we can learn how to cook restaurant quality dishes, and we have access to all these amazing ingredients, and of course this man to teach us how to turn these ingredients into amazing dishes. This is a luxury several hundred years ago would be restricted only to royalty, but now we can all eat like royalty! Happy Thanksgiving y’all!

[@Lesevesel]

THIS.

[@johnvangom3537]

I like to cook French and I’m pretty good. I have made lots of coulibiac but never like this and how I have learned. I always make it with salmon and sea brem chopped boiled eggs duxelles spinach and pancakes. But this an easy variation . And of course you make your own variation

[@jlgillis914]

Thanks Stefan. I made this for Christmas dinner and it was a huge success. I purchased Trader Joe’s puff pastry and it was the exact sizes I needed and no rolling necessary. Woohoo! A side of hollandaise sauce just was a great addition.

[@naasvanrooyen2894]

Been searching a while for a chanel about the true marvels that the cullenary arts have produced in the past few centuries, rather than a chanel about what looks good on video so as to get as many likes as possible. The search is over.

[@vartaghan]

I usually add a very thin layer of spinach between the salmon and the duxelle. Gives a nice little after taste.

[@LM-il2ox]

Good idea but won’t the spinach release water? Or do you cook and squeeze it dry first?

[@vartaghan]

@LM-il2ox Yes, I cook it in a pan (I sauté it in a sauteuse to be precise) with butter first, after having chopped the leaves and until they have dried enough not to release anymore water during baking.

[@СпасЯнков-э2ч]

That is a great addition

[@lyarnes]

The joy expressed by your eating noises is delightful ❤️

[@FrenchCookingAcademy]

🙂🙂

[@BYYT9518]

I just discovered your channel. I am loving it! Merci.

[@Getpojke]

Great video & lovely dish. I like coulibiac as the rice/couscous absorbs any moisture that leaks from the fish, stopping the base of the pastry from getting soggy as often happens with many fish "en croute" dishes.

[@NC-qc7wd]

I love salmon but no my husband, with this recipe, I am going to be able to cook it and have salmon. Just an idea for keeping the pastry cool, keep two extra trays or plates in the freezer and transfer the pastry on them, it cools up the pastry nicely back again.

[@mikeflorence8655]

Bonjour Stephane. This really is a MAGNIFICENT recipe and a wonderful alternative to Salmon en Croute. I really appreciated learning the Roux brothers poaching technique. Grand Merci encore Stephane. Salut, Mike.

[@ellengrace4609]

This is perfect! I will be alone for Thanksgiving and I have just about everything to make this. (Please don’t feel sorry for me being alone. I received two invitations but declined as I really need a break! 😁) I’ll pick up some salmon and thyme today and give this a try. Thank you for the wonderful video! ❤

[@souadghazal2533]

Same here ........ but will make this for NYE ... not really celebrating (with so many/all kinds of sadness around the world) just thankful for being safe. Happy Holidays to All.

[@HeronCoyote1234]

You must be a fellow introvert/INFJ.

[@souadghazal2533]

@@HeronCoyote1234 don't judge people you don't know..... they say "monkey see monkey do!" ?! ......... okaaaaay "you must be a rude and uncivilized" creature !!!!

[@truepeacenik]

I also turned down offers. We made reservations! But this will be made soon. Enjoy your day of solo gratitude!

[@richardpointer]

I have been dreaming of this dish for a few weeks now. Someone posted a video of a stuffed focaccia, and it brought back memories of the first time I had this dish in Russia. We had a picnic on the Gulf of Finland with this dish. It is was so great.

[@dianeroome972]

I was so envious when you took that first bite! And the second, and the third. I have to make this. ❤ from 🇨🇦

[@nasas66]

Your recipes are unique and wonderful for those who love your way of cooking

[@mach5357]

Looks delicious!

[@ranimchakir9042]

It looks so yummy and absolutely perfect for a holiday dinner For me I really love French cuisine and love your recipes thank you very much I have learned so much from you ❤

[@ethimself5064]

Congrats on the nine years👍

[@jeankroeber2481]

This looks absolutely beautiful, and I can imagine HOW it tastes! ❤ 👍

[@johnned4848]

Superbe!❤❤❤❤

[@СпасЯнков-э2ч]

I know rice is originally used Stephanne i like your improvisation i would say tarragon would also go well with this dill

[@janaabreu]

Looks delicious and fairly simple! Also, love all of the carbs together (rice, couscous and dough) in the same dish 😅

[@pavelow235]

Very complicated looking but final product looks amazing

[@jasonsmith2775]

It's Not complicated, broken down into steps, it's actually quite easy!!

[@ifeelfine72]

I’ve made salmon Wellington which seems pretty similar to this. It tasted awesome

[@johndonohoe3778]

Nice job!

[@Jonnot-vo1qc]

Lovely presentation--a lot of steps, but they aren't difficult. One thought though...rather than a garlic butter sauce, why not a sauce Hollandaise, not only attractive, but absolutely wonderful with the salmon.

[@along5925]

I agree. I love this recipe, but knew the garlic butter would not work for me. Your suggestion of hollandaise does. A little bit on the side...luscious!

[@FrenchCookingAcademy]

you can use adsolutely use a hollandaise or a beurre blanc the original recipe use a beurre fondu 🙂👍

[@debralynnpaxton5238]

Delicious !

[@rachelgardner8672]

“It’s going to fail” sounds like a beloved engineer. 🥰🖖🏼🇺🇸

[@steelcrown7130]

Moderately amused that a French chef (no Thanksgiving) based in Australia (no Thanksgiving) is promoting a Russian recipe (no Thanksgiving) adapted to French techniques (again, as I said, no Thanksgiving) ... for Thanksgiving 🙂 And since Black Friday started as the pre-Thanksgiving sales in the US .... oh, forget it, it looks utterly delicious! 🙂

[@poziomkax5985]

Original recipy from French chef, then used by Polish population living in the ares where Ukraine is now.

[@steelcrown7130]

@@poziomkax5985 I appreciate whatever nationalism you adhere to, but the original word is the Russian word for "pie making" кулебячить. It is a very old 17th-century dish. That transliterates to kulebyachit', thence kulebyaka, and then (via Escoffier, as you say) into the French Coulibiac. The original FRENCH recipe is Escoffier, but the idea is much older than that.

[@jamesa7506]

A type of cream based sauce would go well, I think, but either way I would most certainly sprinkle crumbled feta cheese on the top! Another fine recipe my friend! 👍🤌

[@HeronCoyote1234]

Boy, does this bring back memories! In my high school home ec class (1973), we chose foreign dishes to make. I selected Coulibiac. Ten hours of work, and it was so bland! What a disappointment. Well, like making French bread (my first attempt, again in that class, tasted like pure yeast), I’m willing to try again.

[@VigenPanosyan]

Btw, this is a Russian dish кулебяка [kulebyaka], traditionally made of yeast dough and the stuffing layers are divided by savoury crepes:).

[@DougBrown-h1n]

Is it viable to make this using one whole side? (tail end removed - approx 1.2 kg)

[@WastrelWay]

The puff pastry is a good shortcut, but maybe it would be easier during the usual hectic Thanksgiving meal preparation to use brioche pastry dough as in Escoffier N. 789. You can make that ahead of time and not worry so much about keeping it cold. Escoffier also says to use some "vesiga" and I had to look that up. It's basically bone marrow (or the spinal cord) from a sturgeon. For one pound of vesiga: "For this weight of cooked vesiga about two and one-half oz.of dried vesiga will be needed, which should be soaked for at least four hours in cold water, and then cooked for three and one-half hours in white consomme. It may also be cooked in water." That's seven and a half hours, right there, and no one is going to do that at home. No wonder "vesiga" isn't an ingredient any more, quite apart from its unavailability. Congratulations on making this recipe possible, at least. The Escoffier version is very daunting. Of course, here in the USA, we would use supermarket pizza dough! :-)

[@СпасЯнков-э2ч]

I thought this was Russian so it was taken from the French the fish variation of Wellington really like the idea

[@benw.6194]

I will try to make it but I will be using the fillings of bachemel fish and shrimp, rice, and hard boiled egg. I will make a mini version.

[@teedub1990]

This looks delicious. I think I would replace the mushrooms with caramelized onions. I try every few years but I just hate mushrooms.

[@michaelmehta9145]

Thanks! I guess chef is in USA because of mentioned Thanks Giving. Where do you get the Pastry . Most supermarkets do not have good ready made pastries in USA.

[@СпасЯнков-э2ч]

What about adding spinach or chard?

[@jjeanniton]

KULEBIAKA😊😊😊😊

[@abba3642]

👍

[@CharlesMoretonLock]

Congratulations and thank you, it's almost as good as Delia's! (but not quite)

[@Potencyfunction]

7:29 Aha!!! ...but if you have 200 degrees C, why you cant work with it because is fast the process of putting the mushrooms and the rest of the filling in , afterwards you roll it in 3 minutes and put it into the oven. Therefore is no need for soft pastry dough. Be fast.

[@christophedrac6357]

Pourquoi de la semoule, il n'y en a pas dans dans le koulibiac? Par contre, il me semblait qu'il y avait de la verdure, genre des épinards

[@rizwansanadi8488]

Is this dish from the south

[@amitkohli4642]

😋

[@Foodie_77823]

Nice ✨✨✨

[@sianwarwick633]

Add less water to cool the salmon, drain off and refrigerate, voilà aspic de saumon. And it is delicious with boiled small potatoes. I think it is better to make rough pastry and seal in the seam than this huge box ✉️ of dough

[@altapp702]

You forgot the crepes...

[@sandornagy8107]

Booster🎉

[@e45630]

Thought it was a Russian dish as the name implies

[@MrVovansim]

He literally puts it on the screen 15 seconds into the video, that it's a Russian dish (or his interpretation of it). C'mon, not that hard to watch 15 seconds of video, before criticizing.

[@youngmurphy7556]

What's Thanksgiving and why should I care? 🤷‍♂

[@hlynnkeith9334]

It is evident that you do not understand American Thanksgiving Day dinner. Salmon Coulibiac requires much work. It is a high presentation for a special dinner. But I would not serve coulibiac at Thanksgiving. Neither would I serve chili at Thanksgiving. Since the middle of the 19th century, American tradition demands turkey at Thanksgiving. Since you live in Australia, I appreciate that you may not find turkey to your liking. I have had Australian turkeys, and they suck. The best Australian turkey I had, I grade as a C-. American turkeys grade A or A+. Yeah, there is that much difference. Sarah Hale made turkey the centerpiece of American Thanksgiving. Turkey has become tradition in America. You can experiment with pies and side dishes, but the center of the Thanksgiving meal is turkey.

[@CrowsofAcheron]

Historians say the pilgrims at the first Thanksgiving ate beef ribs. Turkey was eaten all year round since it was plentiful. Turkey became a tradition through popular mythology.

[@timothy4664]

Who cooks salmon on American Thanksgiving. Je suis désolé mais non, c'est bizarre.

[@troysurrett7317]

I love your videos, but please stop biting your fingernails. You're a professional cooking video maker. Invest in a manicure. It's a business expense.

[@eviljew8206]

YUCK!

[@HeronCoyote1234]

Then don’t make it. More for us!

[@gfraserewu]

But can we talk about the boiled eggs? As an Alaskan who feels like they've had salmon lots of different ways... hard boiled eggs was not a pairing I can recall...