salmon coulibiac recipe mary berry

salmon coulibiac recipe mary berry

salmon coulibiac recipe mary berry

Basic ingredients for salmon coulibiac recipe mary berry

  • Sweet Bread Dough: 3 1/2 cups All-Purpose flour
  • 4 1/4 teaspoons Dry Yeast,
  • 2 tsp salt
  • 1/4 cup white Granulated sugar
  • 4 1/2 tbs unsalted butter at room temperature
  • 1 1/2 cups warm water
  • Fillings:2 pks Enoki mushrooms,
  • 1 pc Shallot large and diced,
  • 4 pc Large cabbage leaves,
  • 2 pc Garlic cloves diced,
  • of 1 pc Whole Side of Salmon
  • 1/2 cup Rice, 1tsp Curry powder,
  • 1/2 tsp Ground Black pepper,
  • 1/2 tsp salt,
  • 1/4 tsp Garlic Powder
  • 1 1/3 cups Water – 1 btl

How to make salmon coulibiac recipe mary berry

  • Add the warm water to a bowl. Add the warm water to a bowl. Sprinkle the yeast mixture over the water. Take 2 pinches of sugar and add it to the bowl. Mix it well.
  • Now, combine the flour and butter in a large bowl.
  • After this, Knead the dough for about 5 minutes until it pulls away from your bowl.
  • Cover the bowl with plastic wrap and let it rest in a warm place for approximately 1 hour.
  • Dijon Mustard: Make sure the rice is clean. Add the curry powder, salt, and black pepper to the water and mix well.
  • Let the rice cool down before assembling the other ingredients.
  • Building:Take the sweetbread dough and roll it out into a rectangle, approximately 1/3 cm thick. If you have cut salmon pieces earlier, spread some mustard on the dough.
  • Next, spread the rice on top of the cabbage. Next, place the fish on top. Lastly, top the fish with the mushroom mixture. Lastly, cut the cake and serve.
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