Love the recipe but hate the music. For those complaining about the bottom of the pastry being soggy, you must punch the whole pastry first before wrapping the salmon, then put it in the fridge for at least 20 mins before baking it. Merci
In the recipe you say: "Salmon is a fish that's also fine to have medium rare." How would I adjust the time/temp so that the pastry is golden but the salmon is Medium? ...was thinking of possibly starting with partially frozen salmon?
Made this but got a soggy bottom. The spinach mix was dry, the salmon was washed and dried, so I am unsure why the liquid came from. Good reviews from the family. Looked fantastic on top.
I got the same results! But the second time I used a baking mesh under it (Y'know, those ones you roast meat on or something-) and preheated the oven for a bit longer. It came out AMAZING.
Hello from Toronto, i tried to watch your channel on a full stomach, doesn't work, salivating for your dishes makes me raid the fridge, thanks for sharing
Cela ressemble, au koulibiac, ont le faire avec du riz, des œufs, durs des épinards, et bien sûr du saumon, à la base cette recette est d'origine russe ! c'est un plat de fête ! pour un réveillon, par exemple !
When I was in Home Ec (high school 1973), we were to cook something “cultural”. I chose Salmon Coulibiac. After ten hours of labor, it was done. Whew! Well, guess what? It was so bland, I still remember the experience and disappointment 50 yrs later. After watching your video, I’m willing to give it another go, knowing full well it won’t take ten hours, nor will it be bland.
Хобби
Requisitos.
Felicitaciones gracias.
Looks fantastic 👌
Very nice bud, every video a classic, rest easy bro!
Love all your recipes. Looks delicious.Will try for sure. Thks.
awesome, enjoy it Maria 😊
Omg this looks so 😋 delicious 💕👏🏼💕👏🏼💕👏🏼💕👏🏼💕👏🏼
I can't believe you haven't seen then all yet Margie!
Love the recipe but hate the music. For those complaining about the bottom of the pastry being soggy, you must punch the whole pastry first before wrapping the salmon, then put it in the fridge for at least 20 mins before baking it. Merci
Thank you so much Dude
OMG. Love all your recipes!
Can't watch any other cooking channel.
Yay! Thank you! 😀👍
love watching your videos... thank you so much. All looks delicious!!
+Rosita A Appreciated Rosita ;)
BRAVO!!!!Thank you very much!
Thank you too!
I'm definitely gonna make this... yummy!! Wouldn't the filling be good with chichen?
Bravo excelante salmon en croute me veo capaz de hacerlo. joel thank you
😍
ManyThanks forSharing theRecipe👍
My pleasure 😊
Beautiful. Thanks for sharing
You are so welcome
You are a Master Chef, all the others need lessons from you.
👍
Hello chef if we don't have pasty sheet so how can be make
I want to try making this recipe 😋🤤
You should!
OK. Do you mix the creme freche & dill with the spinach & onions ? I'mconfused if they are to be kept separte or mixed.
You have spinach and onions. Then you have dill, creme fresh, capers and lemon zest, please tell me how does this all makes sense???
Enjoyiinnggg ittt
Awesome Jahda!
Bravoo
Thanks!
In the recipe you say: "Salmon is a fish that's also fine to have medium rare."
How would I adjust the time/temp so that the pastry is golden but the salmon is Medium?
...was thinking of possibly starting with partially frozen salmon?
Valued Customer v=
Made this but got a soggy bottom. The spinach mix was dry, the salmon was washed and dried, so I am unsure why the liquid came from. Good reviews from the family. Looked fantastic on top.
I got the same results! But the second time I used a baking mesh under it (Y'know, those ones you roast meat on or something-) and preheated the oven for a bit longer. It came out AMAZING.
His came out soggy as well! You can see all the juices come out when he cuts it.
sorry. .. i meant to ask, would the filling taste good with chicken?
+Rosita A There's no reason why it couldn't work with chicken. I would just slightly sear the chicken first.
hi any other alternative for creme fraiche? can use normal cream?
+smse89 You can also use cream cheese.
+Recipe30 thanks!
Hello from Toronto, i tried to watch your channel on a full stomach, doesn't work, salivating for your dishes makes me raid the fridge, thanks for sharing
Great to hear, cheers 😍
Cela ressemble, au koulibiac, ont le faire avec du riz, des œufs, durs des épinards, et bien sûr du saumon, à la base cette recette est d'origine russe ! c'est un plat de fête ! pour un réveillon, par exemple !
MEGAAAAA SUUUUPER
👍❤
@@recipe30 👍❤️
Should I seer the Samoan first?
i think no because you don't want to overcook it
Don't, because cannibalism was abolished in Samoa long ago.
It smells goooooooooooooooooooooooooooooood.
Glad you can smell it 👍
When I was in Home Ec (high school 1973), we were to cook something “cultural”. I chose Salmon Coulibiac. After ten hours of labor, it was done. Whew! Well, guess what? It was so bland, I still remember the experience and disappointment 50 yrs later.
After watching your video, I’m willing to give it another go, knowing full well it won’t take ten hours, nor will it be bland.
Good on you for giving it another go, I'm sure it will be perfect!
👍🤗😋💝🇷🇺
👍😀