Comments on Farine: Salmon Koulibiac

In Russia I've never heard anything about a s...

2012-02-18T17:11:18.387-08:00

In Russia I've never heard anything about a sauce for a koulebiak. We serve it like this. Thank you for your interest and benevolence. Eliabel

Eliabel, thank you so much for remembering to send...

2012-02-18T14:04:18.706-08:00

Eliabel, thank you so much for remembering to send me pictures! It looks beautiful, very moist and yummy... Do you serve it with a sauce on the side or just like that?

Farine, I've baked my koulibiac. Mine is a b...

2012-02-18T12:21:56.131-08:00

Farine,

I've baked my koulibiac. Mine is a bit different from yours: it is made from fresh salmnon and yeast brioche-like dough. I would be glad to share its images with you. You can see it, if you like, here: http://eliabe-l.livejournal.com/44175.html

Eliabel

Farine, this fish is amazing. Not only on the outs...

2012-01-05T19:31:15.839-08:00

Farine, this fish is amazing. Not only on the outside, but also on the inside. Now I'm thinking on how to make it with the ingredients here available. Thanks for showing and sharing.

I was thinking of next time making two, one to be ...

2012-01-05T14:17:27.007-08:00

I was thinking of next time making two, one to be baked fresh for immediate gratification and the other one frozen for delayed enjoyment (it doesn't take twice the time to make two, just maybe one third longer). The only thing is i don't know how well it would freeze and whether to freeze it raw or baked. If you come up with any answer or solution to this question, I would be most grateful!

Will definitely do so - my husband went crazy for ...

2012-01-05T14:12:27.858-08:00

Will definitely do so - my husband went crazy for it, so I intend to surprise him.

I am considering making it for Valentine's Day - depending on the day of the week it falls this year

will let you know when I make it!

Thank you so much, Sally! 2012 is fine so far. I k...

2012-01-05T13:59:38.458-08:00

Thank you so much, Sally! 2012 is fine so far. I know your New Year started with a bang. First, the Maui sunsets, then the award! Congratulations! Let me know if you try the recipe and like it... I hope it lives up to your Paris memories!

I loved this post! You know, I saw it right when ...

2012-01-05T13:47:12.943-08:00

I loved this post! You know, I saw it right when you published, as I came here when I got the reader note about it. Tried and tried to leave a comment, but my iPad refused to cooperate - ironic, as you were one of the most helpful persons in my journey with the iPad!

Anyway, I am now at home and could stop back to say I had this dish in Paris (!!!!) many years ago, on a dinner party, the hostess made it, she was a French-Russian lady, great cook too.

It's been too many years, but I think she used fresh salmon - I've always wanted to have a recipe for it, and now, thanks to you, I DO!

Hope your 2012 is starting on a great note!

Thank you, Eliabel! Coming from someone who is Rus...

2011-12-28T16:04:24.133-08:00

Thank you, Eliabel! Coming from someone who is Russian, it is really a very big compliment. i would love to try your recipe one day too!

Helllo, that's a really beautiful koulibiac. C...

2011-12-28T16:00:36.449-08:00

Helllo, that's a really beautiful koulibiac. Congratulations on such happy baking!

I am Russian, I was born not in St-Petersboug, but in Moscow and, as your mother-in-law I love to eat and to bake koulibiac. But I bake it usually with special brioche dough, not so rich as a French brioche, but still able to resist a rather wet filling. I make also a kind of thin crepes, we call them blinchiki in order to separate different levels of filling.

Eliabel