Salmon Coulibiac

foodnetwork.com

Mary Daniels

Salmon Coulibiac

subheading: Court Bouillon:

1 cup mushrooms

1 cup white wine

2 bay leaves

2 sprigs fresh thyme

1 medium yellow onion, sliced

subheading: Salmon:

One 3-pound whole side of salmon, boned, skin-on

subheading: Mushroom Duxelles:

4 shallots

1 pound cremini or white button mushrooms

2 tablespoons unsalted butter

1 cup heavy cream

Kosher salt and freshly ground black pepper

subheading: Spinach:

2 tablespoons unsalted butter

1 medium yellow onion, thinly sliced

1 bunch wild or baby spinach

Kosher salt and freshly ground black pepper

subheading: Crepes:

6 large eggs

1 stick unsalted butter, melted

1 ½ cups heavy cream

½ cup all-purpose flour

½ cup whole-wheat flour

subheading: To Assemble:

One 1-pound package puff pastry (2 sheets), thawed according to package directions

1 large egg

2 tablespoons unsalted butter, melted

subheading: Beurre Blanc:

2 cups white wine, preferably Chablis

1 cup champagne vinegar

3 shallots, minced

2 tablespoons heavy cream

1 stick unsalted butter

Kosher salt and freshly ground pepper

subheading: Wild Rice Pilaf:

2 tablespoons unsalted butter

3 tablespoons minced onion

Kosher salt and freshly ground pepper to taste

1 cup wild rice

subheading: Creme Fraiche:

1 cup creme fraiche

2 tablespoons ossetra caviar

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