Salmon Coulibiac with Champagne Veloute, Fine Beans and Walnut Oil
By M&S Food
Published on 31 July 2024
Chef Tony Singh’s impressive Salmon Coulibiac with Champagne Veloute, Beans and Walnut Oil – from M&S’s Cooking with the Stars – is well worth the effort. Succulent salmon and fragrant rice are wrapped in buttery puff pastry and served with a luxurious champagne velouté sauce and tender green beans. Time and servings
1 hr 45 minsTotal time
6Servings
45 minsPrep time
1 hrCooking time
Ingredients
- 6 shallots, thinly sliced
- 30ml white wine vinegar
- 300ml M&S Louis Vertay Brut Champagne
- 3 bay leaf
- 4 thyme sprigs
- 300ml fish stock, made from a stock cube
- 250ml double cream
- 95g cold unsalted butter, cubed
- 50g dill, roughly chopped, plus 1 tbsp
- 4 large eggs, plus 2 yolks lightly beaten
- 125g microwavable basmati rice
- 1 onion, finely chopped
- 100g chestnut mushrooms, finely sliced
- 1 lemon, zest and juice
- 2 x 320g pack ready-rolled puff pastry (plus an extra sheet to decorate – optional)
- 2 x 100g pack Scottish smoked salmon, sliced into strips
- 2 M&S skinless and boneless salmon fillets
- 400g fine beans
- 50ml walnut oil
- 85g jar M&S non pareilles capers, drained
Method
Step 1
To make the Champagne velouté: put the sliced shallots in a pan with white wine vinegar, champagne, 1 bay leaf and 2 sprigs thyme. Bring to a boil, turn down the heat to medium and reduce until 1 tsp of liquid remains – around 10-15 mins.Step 2
Pour over the fish stock and boil to reduce by another three quarters, this will take around 10-15 mins.Step 3
Add the double cream, return to the boil then simmer and reduce by half, this will take around 5-10 mins. Whisk in 45g cold butter and 1 tbsp chopped dill until fully combined and emulsified. Season to taste then strain through a sieve set over a clean pan and set aside. Discard the shallot mixture left in the sieve.Step 4
Heat the oven to 220°C/ 200°C/ gas 7. Put a heavy baking sheet or pizza stone on the middle shelf to heat through.Step 5
Bring a pan of water to to the boil, add the egg and cook for 8 mins, until hard boiled. Drain and run under cold water until cool, peel and halve.Step 6
Meanwhile, cook the rice according to pack instructions, transfer to a large bowl and stir through 25g chopped dill.Step 7
Melt the remaining 50g butter in a large frying pan over a medium heat. Add the onion and gently cook for 5 mins until beginning to soften, tip in the mushrooms and remaining 25g chopped dill then season and cook for a further 5 mins.Step 8
Stir through the lemon zest and juice, season to taste then set aside to cool. Once cooled, add to the cooled dill rice and stir to combine.Step 9
Unroll the pastry onto 2 separate sheets of greaseproof paper and use a rolling pin to roll to half its thickness.Step 10
Put the smoked salmon down the middle of one sheet of pastry, season with black pepper and place the salmon fillets on top. Spread the rice mixture over the top of the salmon then arrange the egg halves down each side.Step 11
Brush the edges with beaten egg yolk, then top with the second sheet of pastry, crimping down the edges with a fork. Brush all over with beaten egg yolk and lightly score the top of the pastry with a sharp knife.Step 12
If you have a lattice cutter and want to decorate it, lay out a third sheet of pastry and score with the lattice cutter. Lay on top and brush with more egg yolk.Step 13
Carefully slide the salmon parcel onto the hot tray or stone in the oven and cook for 25 mins until golden and lightly puffed. Remove to a serving platter and rest for 15-20 mins before slicing.Step 14
Meanwhile, put the remaining 2 bay leaves and 2 thyme sprigs into a pan with salt then cover with boiling water and bring back to the boil. Add the beans and cook for 3 ½ mins. Drain well, discard the herbs and transfer the beans to a serving bowl. Season well, drizzle with walnut oil and sprinkle with capers.Step 15
Gently warm the champagne veloute then pour into a serving jug and serve alongside the salmon and beans.