Halibut Coulibiac with Wild Rice Blend, Mushroom-Leek Duxelles and a Cranberry Beurre Blanc Sauce
Flaky fish layered with wild rice and mushrooms, then wrapped in puff pastry. This is a delicious, showstopping centerpiece dish that's sure to delight your guests.
Ingredients
- 2 sheets puff pastry thawed (20-24 oz total)
- 2 thin crepes 10-12 inch (store-bought or homemade)
- 1 large egg beaten
- 1 teaspoon water
Prep halibut:
- 2 pounds halibut center-cut, skin off, ~1.25-1.5 in thick
- salt and black pepper
- 1 teaspoon lemon zest
- 1 tablespoon butter softened
Cook rice:
- 1 cup wild rice blend (yields ~2.5 cups cooked), cooled
- 2 tablespoons butter
- 2 tablespoons fresh dill chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- black pepper
Make duxelles:
- 1 pound fresh mushrooms very finely chopped
- 1 large leek finely chopped and well washed
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons dry white wine
- 1 teaspoon mustard Dijon
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- black pepper
Mix glaze:
- 1 tablespoon maple syrup
- 1 teaspoon mustard Dijon
- 1 tablespoon melted butter
- 1 tablespoon fresh dill chopped
Cranberry beurre blanc:
- 1/2 cup dry white wine
- 1/4 cup cranberry juice
- 1 tablespoon white wine vinegar
- 1 small shallot minced
- 6 tablespoons cold unsalted butter cubed
- salt, pepper, and lemon to taste
Instructions
Cook rice:
- Boil 1 cup wild rice blend in 4 cups of salted water until tender but separate; drain well and cool.
- Toss with 2 Tbsp butter, 2 Tbsp dill, 1 tsp lemon zest, 1/2 tsp salt, and pepper.
Make duxelles:
- Sauté chopped mushrooms in 3 Tbsp butter + 1 Tbsp oil over medium-high until deeply browned and dry. Add leek; cook until soft.
- Deglaze with white wine and cook until almost dry.
- Stir in 1 tsp Dijon, 1 tsp lemon zest, 1/2 tsp salt, and pepper. Cool completely.
Prep halibut:
- Pat fish very dry. Season lightly with salt, pepper, and lemon zest; chill 15-30 minutes to firm.
- Brush all over with 1 Tbsp softened butter or olive oil.
Mix glaze:
- Stir together 1 Tbsp maple syrup, 1 tsp Dijon, 1 Tbsp melted butter or oil, and 1 Tbsp chopped dill.
Assemble:
- Heat oven to 400°F.
- On parchment, roll one pastry sheet to about 12×14 inches. Lay 1 crepe centered.
- Spread half the duxelles in a sturgeon-sized rectangle; top with half the rice. Brush fish with maple-dill glaze and set on rice.
- Top with remaining rice, then remaining duxelles. Cap with the second crepe.
Seal:
- Brush exposed pastry borders with egg wash.
- Roll second pastry to cover; lay over and seal, pressing out air. Trim to a 1-inch rim; crimp. Decorate with scraps if desired. Chill 20-30 minutes for clean edges.
Bake:
- Egg-wash the surface; cut a few small vents.
- Bake at 400°F for 20-25 minutes until puffed and beginning to color.
- Reduce to 350°F and bake 8-15 minutes more. Begin checking center at 30-35 minutes total; pull at 120-125°F. Rest 10 minutes.
Cranberry beurre blanc:
- Simmer wine, cranberry juice, vinegar, and shallot until reduced to 2-3 Tbsp syrup. On very low heat, whisk in cold butter a cube at a time to emulsify.
- Season with salt, white pepper, and lemon. Keep warm (not hot).
Serve:
- Slice coulibiac with a serrated knife.
- Serve beurre blanc in a small bowl, next to coulibiac slice.
Make-ahead tips:
- Morning of: prep fish and glaze; assemble and chill the wrapped loaf up to 3 hours. If pastry browns too fast, tent loosely with foil after initial color.
- Reheat slices at 300°F for 10-15 minutes (loose foil).