INGREDIENTS

INSTRUCTIONS

ACCOMPANIMENTS
Melt 4 T of the butter in a skillet and saute the fish strips lightly
for about 2 minutes, until just firm. Season with salt and pepper to
taste. Melt the remaining 4 T butter in a second skilklet and saute
the shallots and mushrooms until soft, and season with salt and
pepper, paprika and chives. Mix the buckwheat with the lightly beaten
egg and stir in a third skillet over medium heat until each kernel is
separate. Add boiling water, cover tightly and steam for 20 minutes
over very low heat. Roll out the brioche dough to a rectangle 14 x
20" and 1/2" thick. Roll it onto the rolling pin and unroll onto a
lightly floured cloth or a piece of heavy aluminum. Brush the surface
of the dough with melted butter. Put in the center layers of the
fish, buckwheat, shallots and mushrooms, sliced eggs and end with the
remainder of the buckwheat. Fold the ends and sides of the dough over
the filling so that it is completely covered and seal by pressing the
edges of the dough together well. Butter a baking sheet large enough
to hold the coulibiac and with the aid of the cloth or foil, turn the
whoel thing over so that the smooth side is uppermost. Let rise on
the baking sheet, in a warm place, for 20 to 30 minutes. Preheat the
oven to 375~. Brush the surface of the brioche with beaten egg. Cut a
center vent in the top for the steam to escape. Bake for 30 to 40
minutes or until the brioche is nicely browned and cooked through.
Slice and serve with hollandaise sauce or melted butter and accompany
it with a bowl of chopped parsley.
SOURCE: The New James Beard. Pub. by Alfred A. Knopf, NY 1981 P. 214
Formatted by Carol Kaplan ACGR23B for Prodigy Food Forum 11/18/95
Recipe by: THE NEW JAMES BEARD  P.214
Posted to MasterCook Digest by Nancy Berry <nlberry@prodigy.net> on
Mar 17, 1999, converted by MM_Buster v2.0l.

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