Brioche salmon koulibiac

Brioche salmon koulibiac

Fabien Pairon
难度图标
专家
准备时间图标
1h20
9
视频
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
完成时间
准备工作
1h20
烹饪
0h40
休息
17h00
教授的技术
  • 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

免费了解该课程的第一阶段

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

步骤 7:烘焙面团和插入涂层

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.

在 Trustpilot 上的评分为 4.6/5,评论超过 100 条。

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我非常喜欢 Voilà Chef 的课程。 准确、清晰......让人放心......你能做到,这很棒。 非常感谢 😃
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