Salmon Coulibiac is another version of Wellington but make with Fillet of Norwegian salmon with creamy spinach, wrapped with pate en croute pastry dough. Easy to bake and ready to serve.
Presentation: Deliver raw and frozen.
Weight: 1.4 kg with pastry with 150ml white wine sauce (separate pouch)
Serving: 4 to 6 persons
Ingredients: Norwegian Salmon, onion, garlic, creamed spinach, milk, flour salt, white pepper, white sauce).
Pastry: UPGRAIN® pastry dough is like no other! It is scrumptious and has only half the carbs, 6x more fibre, 0 preservatives and are 100% natural.
Store: Frozen at -12℃ to -18℃
Shelf live: 1 year frozen (from production)
Require to thaw for 20 to 30 minutes at room temperature prior to oven bake
- Remove pastry paper & place salmon coulibiac on baking tray
- Brush with egg wash on pastry
- Bake in preheated oven 220℃ for 30 minutes
- Then keep baking 160°c for 10 to 15 minutes
- Let it rest for 10 mins before serving
Bring sauce to boil & whisk while reheating, once bubbling, then serve
Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
*Photos are for illustration only. Garnishes, decoration, tableware are not included
Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore.
Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting.
Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences.
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