This recipe comes from ‘Elegant Food’ by Valerie Childs
From 1988, published by Gallery Books in NYC. It’s a huge cookbook, and I mean big! It’s some large format coffee table style book, size 10×14”, and a thickness of 256 pages, with sweeping full page color photos of many of the dishes.
The recipe suggests being served with a vegetable and a hollandaise sauce. I did not serve it with a sauce, but I can see how a nice sauce would be a classy addition to this stacked, free form pie. This sauce is what I will make the next time I make this pie.
Russian Fish Pie, known as “Coulibiac”
- 1.5 lbs fresh or frozen salmon
- 1 T. chopped parsley, fresh
- 3 c. button mushrooms, sliced
- 3 eggs hard boiled, sliced
- juice of 1 lemon
- salt & pepper
- 1 recipe double pie crust
- 1 egg white
Brown Butter Cream Sauce (optional)
- 4 T. butter
- 3 T. potato starch or corn starch
- 1 c. cream or milk
- 1 egg yolk
- dash ground white pepper
- salt to taste
Heat oven to 350 degrees.
Bake salmon with butter and lemon in foil or parchment sealed tight for about 25 minutes. Remove bones and skin and flake. Add lemon juice, salt and pepper to taste.
Saute mushrooms until carmelized.
Roll out crust into a large rectangle. 12 x 10” or so on cooking sheet.
Arrange half the salmon in the center. add layer of sliced hard-boiled egg, top with mushrooms, more hard boiled egg slices, and the remainder of the salmon.
Fold pastry crust around salmon, seal on top and fold edges.
Brush with egg white.
Bake at 400 degrees for 20-25 minutes.
Prepare sauce while baking.
Heat butter, cook at low heat until golden and foamy, stir regularly. Remove from heat.
Mix cream with potato starch in a medium sized bowl, whisk until smooth, add egg yolk and white pepper. Whisk until smooth.
Slowly stir cream mixture into butter, whisk until smooth and combined.
Return pan to medium heat, stirring constantly until thickened.
Pour sauce into serving vessel or a bowl with a ladle.
Serve with Fish Pie.