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!
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
@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.
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!
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.
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! ❤
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 don't judge people you don't know..... they say "monkey see monkey do!" ?! ......... okaaaaay "you must be a rude and uncivilized" creature !!!!
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.
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.
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!
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.
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.
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 ❤
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! 👍🤌
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! :-)
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.
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...
I can’t help but think of this as the fish version of Beef Wellington. Looks great!
That’s how I described it to my friend, who was asking what it was.
Yep basically it is
Dead tap center.
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!
THIS.
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
I usually add a very thin layer of spinach between the salmon and the duxelle. Gives a nice little after taste.
Good idea but won’t the spinach release water? Or do you cook and squeeze it dry first?
@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.
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!
thanks a lot 👍
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.
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! ❤
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.
You must be a fellow introvert/INFJ.
@@HeronCoyote1234 don't judge people you don't know..... they say "monkey see monkey do!" ?! ......... okaaaaay "you must be a rude and uncivilized" creature !!!!
I also turned down offers. We made reservations! But this will be made soon.
Enjoy your day of solo gratitude!
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.
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.
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!
you can use adsolutely use a hollandaise or a beurre blanc the original recipe use a beurre fondu 🙂👍
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.
I was so envious when you took that first bite! And the second, and the third.
I have to make this.
❤ from 🇨🇦
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.
Your recipes are unique and wonderful for those who love your way of cooking
Looks delicious!
The delight expressed by your eating noises are delightful ❤️
🙂🙂
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 ❤
This looks absolutely beautiful, and I can imagine HOW it tastes! ❤ 👍
I’ve made salmon Wellington which seems pretty similar to this. It tasted awesome
Very complicated looking but final product looks amazing
It's Not complicated, broken down into steps, it's actually quite easy!!
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! 👍🤌
Superbe!❤❤❤❤
Nice job!
This looks delicious. I think I would replace the mushrooms with caramelized onions. I try every few years but I just hate mushrooms.
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! :-)
Delicious !
KULEBIAKA😊😊😊😊
Congratulations and thank you, it's almost as good as Delia's! (but not quite)
Is it viable to make this using one whole side? (tail end removed - approx 1.2 kg)
😋
Thought it was a Russian dish as the name implies
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.
Booster🎉
Nice ✨✨✨
What's Thanksgiving and why should I care? 🤷♂
Who cooks salmon on American Thanksgiving. Je suis désolé mais non, c'est bizarre.
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.
YUCK!
Then don’t make it. More for us!
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...