Domaine Madelin-Petit Organics Wines

Preparation: 40 mn
Cooking: 1:00

Ingredients (for 8 to 10 people)

• - 2 puff pastries of 250 G each one (frozen if you want)
• - 500 G of fresh salmon in net
• - 150 G of rice
• - 200 G of cultivated mushrooms
• - juice of 1/2 lemon
• - 3 eggs
• - 50 G of butter
• - 1/2 bouquet of dill
• - 1 egg yolk
• - salt and pepper

For sauce

• - 150 G of butter
• - 1/2 bouquet of dill

Preparation

• Make harden the eggs (8 min) and pass them under cool water. Make cook rice, drain it.
• Clean mushrooms, cross out of dice and sprinkle lemon juice.
• There make heat butter in jumping and make bleach mushrooms.
• Cut the stems of the sheets of dill, lay out them on the grid of cooked a vapor, then pose salmon above. Make cook it 8 min with the vapor and let cool it.
• Emiettez and season it.
• Shell eggs, cross into two and crush them with the fork in the funds of a bowl. Add rice, mushrooms with the butter of cooking.
• Engrave with the top of this mixture the brushwood of dill. Salt, pepper and mix well.
• Spread out the pastes separately breaks into leaf tees on a scheme of work flour and give them the shape of a rectangle 35x22.
• Recover the plate with pastry making of the special greaseproof paper furnace cooking.
• Pose the first lump on the plate.
• Lay out a fine layer of joke with rice on the paste by giving him the shape of a fish.
• Distribute over the length half of salmon then another layer of rice.
• Using a brush, humidify the paste around the joke worked in the fish shape. Pose over the other lump and weld the pastes together while supporting well around.
• Cut out the surplus of paste while following the shape of fish.
• Using a pointed knife, draw the eye and the scales.
• Put fish in crust at the refrigerator 30mn in order to make harden the butter contained in the paste, thus it will not retract with cooking.
• Whip the egg yolk and whitewash all the paste by avoiding the edges.

• Slip into the preheated furnace with 240°C (thermostat 8) and let cook 6 min. Réduisez the thermostat to 180°C (thermostat 6) by prolonging cooking 20 min.

• During this time, put butter to melt all gently while removing the impurities on the surface.

• Withdraw fire and engrave half of dill above butter.

* With Madelin Petit Chardonnay

On the outlet side of the furnace, slip Koulibiac on a dish of service, decorate with brushwood of dill and serve sauce in a saucer.