Salmon Phyllo Coulibiac

By á-2421

Ingredients

• RICE FILLING:
• 2 thin salmon fillets (1 lb)
• ½ tsp salt
• 1 cup white wine
• 1 cup fish stalk
• 3 Tbsp cornstarch
• 2/3 cup sour cream
• ½ cup butter
• 5 green onions chopped
• 2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
• ¼ tsp each pepper and nutmeg
• 9 sheets phyllo pastry
• 1 cup long grain rice
• ½ tsp salt
• 1 egg
• ¼ cup milk
• 3 Tbsp chopped fresh dill
• 1 ½ tsp grated lemon rind

Preparation

Step 1

Rice Filling: In saucepan. Bring 2 cups water to boil; add rice and salt. Reduce heat to low; cover and cook for 20 minutes or until rice is tender and water is absorbed. Let cool to room temperature. In bowl, beat egg with milk, stir in rice, dill and lemon rind. Cover and refrigerate.

Place salmon in large non-stick skillet; sprinkle with ¼ tsp of the salt. Pour in wine and stalk; cover and cook over medium heat for 7 minutes or until fish flakes easily. With slotted lifter, transfer to plate; let cool. Remove skin, flake fish and put in separate bowl.

Strain cooking liquid into liquid measure and add enough water to make 1 1/3 cups. Pour into small saucepan. Blend cornstarch with 2 Tbsp water; stir into cooking liquid. Cook over medium heat, stirring until thickened. Let cool slightly; stir in sour cream. Let cool completely.

In large nonstick skillet, heat 2 Tbsp butter over medium heat; cook onions and spinach, stirring often, for 5 minutes or until onions are tender. Season with pepper, nutmeg and remaining salt. Let cool.

Melt remaining butter and set aside. Place 1 sheet phyllo pastry on work surface, keeping remainder covered with plastic wrap and damp cloth to keep from drying out. Brush lightly with butter, fit into buttered 9” springform pan, letting ends hang over. Brush second sheet with butter, arrange over first, turning clockwise a quarter turn. Repeat with 4 more sheets.

Spoon in rice filling, packing evenly with back of spoon; spread half of wine sauce. Layer with spinach mixture; spread with remaining wine sauce. Top with salmon flakes. Fold phyllo ends over filling. Brush another sheet of phyllo with butter; arrange over filling, crimping and tucking edges into pan. Repeat with remaining phyllo sheets turning with each sheet. Brush top with remaining butter. Bake in 350 oven for 50-60 minutes or until golden.