Koulibiac
de salmón
y espinacas
Portada del sitio > Ideas de Recetas > Koulibiac de salmón y espinacas
4
personas 20
minutos de preparación 30
minutos de cocina nivel: intermedio
personas 20
minutos de preparación 30
minutos de cocina nivel: intermedio
Todos los ingredientes
- 270 g Espinacas en hojas d’aucy (lata mediana) (380 g)
- 250 g lomo de salmón
- 100 g champiñones
- 3 huevos, de los cuales uno para dorar
- 60 g arroz
- 1 ramillete de eneldo
- al gusto sal y pimienta
- 25 g mantequilla con sal
- 1 chalota
- 2 masas de hojaldre
Las etapas de preparación
- Hervir los huevos 9 minutos y dejar que se enfríen. Pelarlos y aplastarlos con un tenedor. Cocer el arroz y dejar que se enfríe también.
- Lavar los champiñones, cortarlos en taquitos pequeños y saltearlos con la mantequilla y la chalota muy picada. Salpimentar.
- Hacer el salmón al vapor o cocerlo entre 8 y 10 minutos. Dejar que se enfríe y desmigarlo.
- En una ensaladera, mezclar el arroz, los champiñones y un poco de eneldo.
- En un fondo de masa de hojaldre previamente dorada con huevo batido, poner una capa de arroz, dejando un borde de 2 o 3 cm, luego de salmón, de champiñones, de huevo duro y terminar con las espinacas y un poco de eneldo.
- Cubrir con la otra masa de hojaldre apretando los bordes para pegarlos y dorar de nuevo la superficie con huevo batido. Se puede decorar con la punta de un cuchillo.
- Cocer con el horno precalentado a 180 °C durante 30 minutos.
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