OK, here’s the recipe I had.
This rich Russian fish dish is usually wrapped in brioche but it’s just as good - and good-looking - made this superquick way with packaged, refrigerated dough. Much lower calorie, too.
Makes 12-14 savings.
2 (8-ounce) packages refrigerated dough for crescent rolls
2 cups cooked seasoned kasha or rice
2 cups skinned, boned, flaked cooked salmon
3 hard-cooked eggs, shelled and sliced thin
4 scallions, minced
1/2 pound mushrooms, wiped clean and coarsely chopped
2 tablespoons butter or margarine
2 tablespoons flour
1 cup Easy Fish Stock or water
2 tablespoons tomato purée
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chervil
1 teaspoon tarragon
1 tablespoon minced parsley
1 egg, lightly beaten with 1 tablespoon water
Preheat oven to 375 F. Make sauce first: stir-fry scallions and mushrooms on butter in a large saucepan over moderate heat 3-5 minutes until limp; blend in flour, slowly add stock, and heat, stirring, until thickened. Off heat, mix in remaining ingredients; cool 10 minutes.
Meanwhile, open 1 package of dough, spread flat, halve crosswise but do not separate into individual rolls. Fit halves together on an ungreased baking sheet so you have a rectangle about 9” x 14”; pinch edges together to seal, also press all perforations closed so you have an unbroken sheet of dough. Spread 1.5 cups kasha over dough, leaving 1/2” margins all around, cover with fish, spread with sauce, then top with eggs and remaining kasha. Shape second roll of dough into an unbroken sheet just like the first and lay on top of filling, letting edges hang over. Brush edges of bottom dough lightly with egg glaze, bring up over top edges and pinch together to seal. Make 6 steam slits in top of coulibiac. Brush glaze over dough and bake, uncovered, on center rack 1/2 hour. Carefully ease onto a hot serving platter. To serve, cut straight across in thick slices. About 290 calories for each of 12 servings, 245 calories for each of 14 servings.
La franchise ne consiste pas à dire tout ce que l’on pense, mais à penser tout ce que l’on dit.
H. de Livry