WILD SCOTTISH SALMON COULIBAC

WILD  SCOTTISH  SALMON  COULIBAC:
INGREDIENTS:

600  g  Scottish fresh salmon, finely sliced
220  g  mille-feuille dough
300  g  fresh spinach, chopped
80  g  spring onions, finely sliced
150  g  green asparagus
120  g  organic rice, soaked for 30 minutes
20  g  chive
80  g  fresh cream
1  egg yolk
2-3  tbsp  olive oil
Salt and pepper, to taste

METHOD:

• Heat oil in a pan and pan -fry salmon on both sides.  Add seasoning and keep aside.
• To prepare the sauce- in the same pan, add cream and chive and bring it to a boil. keep the mixture warm in a double boiler.
• In another pan, saute spring onion, spinach, salt and pepper till spinach is cooked. Keep aside.
• Boil rice with salt till cooked. Grease a souffle mould and place one ring of mille- feuille, then add some spinach, salmon slices, rice and sauce.
• Repeat another layer in the same way and top with a ring of mille-feuille. Preheat the oven at 200C. Brush the top-most layer with egg yolk and make a small hole in the middle.
• Bake it for 30 minutes until the dough gets a nice blonde tinge. Serve it warm with the rest of the cream sauce and garnish with green asparagus.