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Russian Coulibiac

post #1 of 4
9/16/09 at 8:59am
Thread Starter 
Next saturday I will be gearing up to serve Russian Coulibiac with cucumber dill sauce for 40 guests, does anyone have any recipes they would like to share ?

Petals
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post #2 of 4
9/16/09 at 10:00am
How accurate do you want to be? Classical Coulibiac has layers of hardboiled eggs, rice, soubise (or was it mushrooms?), crepes and pastry and caviar sour cream.

You could do a simplified version with just the rice and soubise in pastry. Or go with the eggs and the rice, etc.

There are a ton of recipes of all varieties on the net.
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post #3 of 4
9/16/09 at 11:00am
Doesn't the traditional version also include the spinal cord of a sturgeon? I forget what the stuff is called.
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post #4 of 4
9/16/09 at 11:23am
Thread Starter 
The Classic French Cuisine use the vezigia which is the spinal marrow of the stergeon, in case some are wondering. One of the fish distributors I deal with gets fresh fish in every day from the Old Port. I have tried to be true to my recipes and will be making an authentic coulibiac. If you have any tips to ensure a better dish, please let me know.
I am sticking with the the authentic coulibiac with a new twist, either an added spice or ingredient.
Chrose, I will be using mushrooms apart from the rest.....

It is a dish which involves time, I find that the prep is pretty intensive. I promised I would not make it again but when I tasted it ......well here I am again.


Petals
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