Brioche salmon koulibiac

Brioche salmon koulibiac

Fabien Pairon
Difficulty level icon
Expert
Completion time icon
1 hour 20 minutes
9
Videos
A comforting recipe: a marinated heart of salmon, seasoned with a whiting and mushroom stuffing, wrapped in a dill crepe, and enclosed in a soft brioche
Brioche salmon koulibiac
Total completion time
Completion time
1 hour 20 minutes
Cooking time
40 minutes
Rest period
17h00
Techniques taught
  • Making a marinade
  • Using a piping bag
  • Zesting a citrus fruit
  • Filling a piping bag
  • Making a crepe batter
  • Preparing stuffing
  • Making a fine fish stuffing
  • Preparing a shiny egg wash
  • Making a mushroom Duxelles
  • Making an insert
  • Making a brioche pastry decoration
  • Final proof & dough rising
  • Placing an insert inside a dough
  • Chopping mushrooms
  • Sweating a vegetable
  • Flour a work surface
  • Marinating salmon
  • Pan-frying
  • Coating with stuffing
  • Egg washing a dough with a brush
  • Cutting brioche dough
  • Pan-frying a crepe
  • Baking a koulibiac
  • Crushing capers
  • Crushing a hard-boiled egg
  • Chopping aromatic herbs
  • Chopping a shallot
  • Rolling out leavened dough

Check out the first segment of this course for free

Étape 1 : Salmon marinade

Fabien Pairon
Fabien Pairon
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan

Étape 2 : Garnish: capers, dill and mushroom duxelles

Étape 3 : Fine whiting stuffing

Étape 4 : Dill crepes

Étape 5 : Wrapping the salmon with stuffing

Étape 6 : Wrapping the insert in a crepe

Step 7: Brioche dough and insert coating

Étape 8 : Decorating & final proof

Étape 9 : Baking & cutting

Fabien PaironFabien Pairon

Fabien Pairon

Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Fabien Pairon is a charcutier-caterer chef from the north of Burgundy. In 2011 he was awarded the prestigious title of Best Craftsman (MOF).

With an initial training as a cook, the chef has worked in France and abroad for numerous gastronomic tables and for international catering companies.

His experience and his constant search for excellence have taught him to respect the products he works with and a mastery of preparation techniques.
Very humble, he has taught for 10 years in the most prestigious hotel school in the world: the Ecole Hôtelière de Lausanne in Switzerland

He is also the author of the book Douceurs Charcutière (2015), co-author of the Grand Livre de la Charcuterie (2018), the reference Bible in the trade and penned Charcuterie, published in 2023.
The Chef has opened his own shop and restaurant: The Auberge Communale du Mont in Lausanne.

There, you’ll enjoy, among other things, his charcuterie which is very contemporary, with less fat and salt.

His signature specialties are delicious products in a variety of sizes and shapes, including the famous brioche salmon Koulibiac and white pudding with truffles.

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