Koulibiaka

Name: Koulibiaka
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter; 113 grams button mushrooms, quartered; 473 milliliters chicken broth; 1 egg; 118 milliliters all-purpose flour; 59 milliliters chopped fresh dill; 6 servings salt and ground black pepper to taste; 2 hard-cooked eggs, chopped; 1 teaspoon fresh-squeezed lemon juice; 12 cabbage leaves; 355 milliliters finely chopped onion; 978 grams packages frozen puff pastry, thawed; 680 grams salmon fillets, skinless; 6 servings salt and pepper to taste; 1 Tbsp water; 118 milliliters uncooked long-grain white rice

Koulibiaka might be just the main course you are searching for. This recipe serves 6. One serving contains 1290 calories, 42g of protein, and 80g of fat. A mixture of flour, salt and pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

To make the rice pilaf, heat 2 tablespoons butter in a saucepan over medium heat. Stir in 2 1/2 tablespoons of onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Ingredients you will need

Butter

Onion

Rice

Equipment you will use

Sauce Pan

Add the rice and stir to coat with butter.

Ingredients you will need

Butter

Rice

Pour in 1 cup chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is fluffy and all of the liquid is absorbed, about 20 minutes. Season with salt and pepper to taste. Set the rice aside.

Ingredients you will need

Salt And Pepper

Chicken Broth

Rice

For sauce, melt 1/4 cup of butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble.

Ingredients you will need

Butter

All Purpose Flour

Sauce

Equipment you will use

Sauce Pan

Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour has turned golden, and begins to smell like toasted bread, about 20 minutes.

Ingredients you will need

Frosting

Bread

All Purpose Flour

Equipment you will use

Whisk

Whisk in 2 cups chicken broth and simmer until thickened and bubbly, about 5 minutes.

Ingredients you will need

Chicken Broth

Equipment you will use

Whisk

Pour the sauce into the rice pilaf, reserving about 1/4 of it for serving, if desired.

Ingredients you will need

Sauce

Rice

Heat another 1/4 cup of butter in a skillet over medium heat. Stir in the mushrooms and cook until soft, about 5 minutes; add the 1 1/2 cups onion. Cook and stir until the onion has softened and turned translucent, about 8 minutes.

Ingredients you will need

Mushrooms

Butter

Onion

Equipment you will use

Frying Pan

Combine the onions and mushrooms with the rice mixture and allow it to cool slightly. Stir in the lemon juice, chopped hard-cooked eggs, and fresh dill.

Ingredients you will need

Lemon Juice

Fresh Dill

Mushrooms

Onion

Egg

Rice

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with buttered parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the cabbage leaves and cook, uncovered, until softened, about 2 minutes.

Ingredients you will need

Cabbage

Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Once the leaves are cold, drain well, and blot dry with paper towels or a clean kitchen towel.

Ingredients you will need

Water

Equipment you will use

Kitchen Towels

Paper Towels

Colander

On a lightly floured surface, roll out the puff pastry to a 1/4-inch thickness.

Ingredients you will need

Puff Pastry Sheets

Roll

Cut the pastry into 6 rectangular shapes; they should be three times wider than the salmon fillets, and 2 inches longer.

Ingredients you will need

Salmon Fillets

Lay 2 cabbage leaves on each rectangle and top each with a spoonful of the rice mixture.

Ingredients you will need

Cabbage

Rice

Place each fillet "skin-side" up on top of the rice, and season with salt and black pepper. Top the fillets with another spoonful of rice; fold the cabbage leaves over the fillets to encase them. Center the folded leaves on the puff pastry.

Ingredients you will need

Salt And Pepper

Puff Pastry Sheets

Cabbage

Rice

Fold the short ends of the pastry in, and then the sides together to make a packet; pinch along the seams to seal.

Place the pastries onto the parchment-lined baking sheet seam sides down.

Equipment you will use

Baking Sheet

Cut a small slit in the center of each pastry to act as a steam vent. Beat the egg and 1 tablespoon water together in a bowl; brush the pastries with the egg wash.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Bake in the preheated oven until the pastries are deep golden brown, about 15 minutes. The internal temperature of the salmon should reach 135 degrees F (57 degrees C).

Ingredients you will need

Salmon

Equipment you will use

Oven