Koulibiac: Haddock Recipe

Ingredients:

• 1 1/2 pounds haddock fillet
• 1/2 cup butter
• 2 medium onions, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup dry white wine
• 1 cup long-grain white rice
• 1/2 cup slivered almonds
• 1/4 cup currants
• 3 hard-boiled eggs, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 sheets puff pastry
• 1 egg, beaten

Directions:

1. Preheat oven to 375°F.
2. Sauté onions in butter until soft. Add parsley, dill and haddock to the onions and cook for 5 minutes.
3. Add wine and rice to the pan. Bring to a boil, stirring occasionally. Cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 20 minutes.
4. Stir in almonds, currants, eggs, salt, and pepper. Remove from heat and let cool.
5. Roll out one sheet of puff pastry on a floured surface. Place the cooled fish mixture on the pastry, shaping it into a cylinder. Leave 1 inch of pastry around each side of the mixture.
6. Brush the edges of the pastry with beaten egg and lay the second sheet of pastry on top. Trim the edges and press them together to seal. Brush the top with beaten egg.
7. Bake for 40 minutes or until pastry is golden brown.
8. Let the koulibiac rest for 10 minutes before slicing.

Verdict:

The combination of haddock, rice, almonds, and currants makes this dish a delightful treat. The puff pastry adds a nice flakiness and texture to the Koulibiac.

Serving suggestions:

Serve the koulibiac with a side salad of mixed greens and a tangy vinaigrette. It makes a perfect dinner for a cozy night in or a fancy dinner party. Enjoy!