coulibiac

American  

[koo-leeb-yahk] / ku libˈyɑk /

noun

French-Russian Cooking.

1. a fish pie usually made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry.

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Etymology

Origin of coulibiac

1895–1900; < French < Russian kulebyáka an oblong loaf of fish, meat, or vegetables, baked in a pastry shell; of uncertain origin

Example Sentences

The menu offerings, like potato pierogi, Wiener schnitzel and coulibiac of salmon, already reflected the food of Eastern Europe and Mr. Ban’s native Austria, but he has tweaked many of them to suit his approach.

From New York Times

The most talked-about main course at La Bise is salmon coulibiac, basically a fish version of beef Wellington in which a band of puff pastry and mushroom duxelles form a frame around the salmon and rice tinted with parsley puree.

From Washington Post

While I didn’t shed any tears when I ate it, the coulibiac, based on a Russian recipe, did prompt me to whip out my phone and take a photo of the dish, pretty in pink and green and displayed on a thick and lemony butter sauce.

From Washington Post

The entree on everyone’s lips is salmon coulibiac, basically a fish version of beef Wellington in which a band of puff pastry and mushroom duxelles form a frame around the salmon and rice tinted with parsley puree.

From Washington Post

Robert Aikens, the executive chef who worked at the Rainbow Room and at Mr. Starr’s gastropub in Philadelphia, The Dandelion, is English, but he has folded suitable continental dishes like chicken Kiev, Wiener schnitzel, salmon coulibiac and French classics like escargots and lobster Américaine into the roster of dishes.

From New York Times