Susan's Coulibiac Of Salmon

FOR THE DOUGH

1/2 Cup Flour

/4 Cup Cornstarch

/2 Teaspoon Salt

Pound Butter; plus

Tablespoon Butter; cut small pieces

Eggs

/2 Cup Sour cream

FOR THE FILLING

Skin−on salmon fillets

Cup Court bouillon

Salt; to taste

Freshly−ground white pepper; to taste

Teaspoon Paprika

Large Red bell peppers; roasted, skinned,

Seeded and julienned

−1/2 Pound Assorted exotic mushrooms; finely chopped

Shallots; minced

Tablespoon Butter

Large Onion; minced

/4 Cup Long−grain white rice

/2 Cup Sour cream

Eggs; beaten with

Tablespoon Water

FOR THE GARNISH

Bunch Fresh watercress; cleaned, patted dry

Cup Hollandaise sauce

4 Fat; 0 Other Carbohydrates

In a large mixing bowl, sift the flour, cornstarch and salt. Cut in the

butter and mix until it resembles coarse crumbs. In a small bowl, whisk the

eggs and sour cream together. Stir the egg mixture into the flour mixture,

stirring about 1 minute, until incorporated. This dough will be crumbly.

Turn the dough onto a floured surface and sprinkle it liberally with iced

water. Work the dough with a pastry scraper until the dough is moist. Dust

with flour and knead a few times until smooth. Cut off 1/4 of the dough and

shape into a smooth cake. Divide the remaining dough in half and shape into

rectangles. Wrap all three pieces with plastic wrap and refrigerate for at

least 30 minutes. Preheat the oven to 400 degrees. Place the salmon in a

saute pan, over medium−high heat and cover with the court bouillon, add

water if necessary. Bring to a boil and skim away the fat. Reduce the heat

to medium and simmer for 15 minutes. Remove the salmon from the liquid,

reserving and set aside to cool. Remove the skin and flake the salmon.

Season the salmon with salt, pepper and the paprika. Cover the salmon and

refrigerate. In another saute pan, over medium−high heat, melt 3 tablespoons

of the butter. Add the mushrooms and shallots. Season with salt and pepper.

Susan's Coulibiac Of Salmon

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