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Koulibiac de la Bruche
Typical Alsace pie that will agree
Instructions
Spread the puff pastry 5 mm thick and reserve in the fridge.
Clean and whiten the watercress, drain and squeeze. Mix in very fine puree, set aside.
Passer les filets de merlan et les St-Jacques au hachoir à grille fine, assaisonner avec 10g de sel fin, 1g de poivre moulu, 1 pointe de couteau de piment de Cayenne, bien mélanger.
Ajouter le beurre et mixer, ajouter 2 œufs, mélanger, puis ajouter la crème fleurette graduellement. Ajouter la purée de cresson et réserver au frais.
Wash the mushrooms, cut them in mirepoix and sauté them in butter. Season and deglaze with a little sison.
Peel and chop the onions, put them to blond in a little fresh butter, slightly salt. Once the onions are translucent onions, add the Crozets and saffron pistils and pearly like a risotto. Deglaze with the white wine then add the chicken broth little by little. Finish cooking, add a tablespoon of cream and mushrooms. Reserve in the fridge.
Place the end to end trout fillets on a film paper and hide from fish stuffing to watercress. Wrap them in film paper without distorting them. Go cold.
Take the puff pastry, cut a seat a little larger than the size of the trout nets. Place a base of risotto of Crozets on saffron, flatten. Place the fish fillets on top, mow the edges of the puff pastry and cover with the other part of dough. Weld the edges well, go to gilding.
With the dough falls, it is possible to make sets. Apply this decor and pass a second layer of gilding.
Bake at 200 ° C for 15 minutes then drop to 170 ° C, prick a pin, it must come out hot but not burning.
Let stand 20 minutes before cutting. Serve with a fish sauce, possibly saffron.
Detal and wine agreement: we suggest our white crude crude crude
