Welcome back to the kitchen so yes Thanksgiving is around the corner in America plenty people wants to cook Special things and I've dig up something Special for you right here and this is Called the kibak the suo a salmon kiak Which is a shet treay item where salmon Is poach flaked mixed with mushroom Shallots eggs and other ingredients and Encased in a roll of pure butter puff Pastry there's no mold required we're Going to work straight on the in There super easy and it looks absolutely Impressive and if you're looking for Something special that is the ticket and Talking about tickets Thanksgiving and Other things for the very first time for Black Friday we decided to give a 20% Off to all the courses on a site using That coupon code FC Black Friday one Week only you go on the website link on The description and you're going to be Able to purchase any of the courses at 20% off so if you ever wanted to test The course try the course buy one of the The more meaty course like the beginner Course that we have that is used going To take you several months to complete Now this is the time okay so two things In here coupon code and now the special Recipe for Thanksgiving let's go and now Let's Jump Right In so for the Mison PL Very simple what do we need two eggs bit Of rice couscous mushrooms the mushroom
Have to be sliced the slic shallots they Have to be sliced as well and the salmon Salmon fillet skin off we're going to be Poaching the salmon Buon water Salt thyme Bay and you can use half a Glass of white one this is NOA which is The white the French white verou instead So on the stove you're going to start by Doing first we need hardboiled eggs so I'm going to do a 9 minutes count for These ones two hardboiled eggs in there Next thing poaching the salmon do you Know how easy it is to poach salmon it's Absolutely not funny you take boiling Water going to put some salt in here I'm Going to put some Time two bay leaf and then I'm going to Have you can have the wine I'm using Thea in here that's simply to make the So-call bu okay so I'm just going to Bring this to the boil what I'm going to Add is a little Personal Touch by the Way maybe some shs in there up and That's about it and I'm going to show You the technique used by the R Brothers Which is one of the easiest there is and Foolproof to have the perfectly cooked Salmon a perfectly poached salmon every Time so technique from the R Brothers Very simple you put your aromatics in Here you bring this to the boil you Leave to boil for one or two minutes to Release the flavor and then what you're Going to do going to turn the heat off
No more boiling I'm taking here my Little uh paprika powder that I had the Hungary and paprika this is the Special Touch so that's normally not part of a COR Buon but this is for that very Special concoction in here and from here All what you do you take your salmon Skin off putting it in there and you Don't put the heat back on I'm going to Leave this to cook gently on its own for About 5 to 6 minutes and that's it I've Left my salmon for 5 minutes and now I'm Going to take it out of the water and Show you the Result as soon as my salmon is out what You're going to do you're going to take Scoop off some of the cooking juices That we've used put this in a little Container or you know baking dish like That you mix that with cold water so you Stop the cooking and we're going to keep The salmon here it's going to continue Slightly to cook while we're preparing The rest of the preparation once the Eggs and the Salmons are ready and we Can move on and continue by cooking the Rice and the salmon so the rice we're Going to just boil it until tender so I'm leaving you to do this you know how To boil rice uh but the couscous is Perhaps something you don't use very Often uh it originates uh from Northern Africa it's use a lot in France you know In Morocco and Algeria and throughout
France we got the cuscus is actual dish But in other countries you refer to the Cuscus as this this is the grain this is A G with uh kind of semolina you this Little grain you got different size you Can buy it this is the the fine one in France we use the middle size gr but It's a super vesatile thing you can use In all kinds of preparation on its own As a side and you're going to see here We're going to be using it and it's Really really easy to prepare so here I've got about what 50 g of my couscous And I'm going to have about 75 G of Water so all you need to do is take Water put a bit of salt I'm going to add Some herbs this is optional Okay I'm going to add perhaps a hint of Black pepper I'm going to bring this to The boil and then pour that over and Leave it to sit I typically like to use A larger bowl like this but my water is Boiling I'm going to immediately pour That Over mix that In and then you're going to leave this To sit for about 5 minutes after 5 Minutes you take a a little Fork like This and we're going to do what's called EG Gren and you kind of detach all the Grains and like magic you can see you Get that really nice texture just like This and as going to be the base we're Going to be using for our K and now for
The final garnish the shallots and the Mushroom after checking in the lar Gastronomic for that recipe I've just Realized that it says to chop the Mushroom and not slice them and then Cook them with shot and butter which Tell me with the culinary standards that When you do that you're creating a dukel Of mushroom and that is I think the Original intention for that recipe so We're going to be now sorry slight Correction chopping Finly all the shots Chopping all the mushrooms in here and I'm going to get some parsley as well to Make the real duck Cel because I think That's going to add a nice touch of Flavor so what is the duck Cel we start With the butter we're going to be Melting it then cooking the shallots Then add the mushrooms cook them as well And then add some parsley that's it Don't use the too high heat because we Need to gently cook these shallot first Very important to cook the shot properly And maybe for a good 5 minutes on low Heat before we we cook the rest shells Are cooked I'm going to put all the Mushrooms mix Well and then add the rest and then we Can raise the heat on here and don't Worry mushrooms they're going to turn Into nothing even though it looks like a Lot here I'm going to raise my heat We're going to cook this and your worst
Enemy in this scenario is moisture any Shry item or you're trying to incase any Ingredients into pastry you run the risk Of having too much moisture if any of The ingredients like a mushroom that is Sliced too thick is not properly cooked It's going to start to Rend the juices The juice is going to flow down goes Into your pastry start to make holes and Perhaps your whole thing would just fall Apart and I think this is why in that Scenario they're using a duck cell which Is a dry mixture of mushrooms so no risk Of having any juices coming out so we're Done we've got all the ingredients and Now we're ready to assemble now the Assembly is the point where you have to Be very very careful first off make sure That everything is cold the cousco the Right well drained no excess water no Water in here we're going to have to Flake the sumon quarter the eggs okay so You got everything ready before you Assemble the pastry is the difficult bit Here we're now left the stove and we Were a cook a minute ago now we have to Transform our and think and act like a Baker and this is totally different so The first thing we're going to do is to PR our oven at 200° C I've got two Baking sheets ready here and I've got my Rule of pastry your biggest enemy when You work with pastry even in the Professional world is temperature as
Soon as it's out of the fridge out of The freezer it's going to start to get Soft if it's soft you can't work with it You can't cut it you can't arage you Can't decorate you can't do nothing it's Going to be a disaster you're going to Have holes things are going to fail so We need to have this always cold as much As we can so what I'm going to do now I'm going to first unroll this And we're going to cut the two pieces of Pastry we need one for the bottom one For the top the piece at the bottom has To be smaller than the one from the top So I've unrolled my puff pastry and I've Cut a smaller piece for the bottom here And a larger piece for the top now just Time for me to just Unpack that pastry look at this look how Soft that is already that is just few Minutes of unpacking unrolling and Taking the time to cut my pastry here Look at this it's almost unworkable if I Lift it everything is going to fall Apart so once you cut we're going to do What it's always necessary to do is to Cool down this I'm putting this straight Back into the freezer making sure it's Going to be nice and cold and it's going To give us ample time to plan and when You take it out we're going to be Stacking the whole thing now when your Past three is cooling down it is time to Create what I call the workshop and this
Is something we're doing in our sh Recour a lot so if you like that sort of Things grab the 20% discount go on the Site get the shage reord there's tons of Good stuff on there so the workshop is The place we're going to be working We're going to be assembling the Pate Okay we've got all the ingredients I've Flaked the salmon I've got all the tools I need I've got egg wash on here so eneg With some water to brush the top of the P and make some decoration I've got my Pastry brush I've got the spatula to Arrange things everything is there we Also need a plan of action so we're Going to have a piece of pastry and what We need to do the goal is to create Layers of rice mushroom salmon 79 and The eggs on top of each other but not All the way to the edges of the pastry Okay we're going to keep a border of at Least 2 cm of at least one and one and a Half inch all around so we can fold the Pastry back on the inside it's extremely Important to have that plan of action And not be in front of your pastry is Going to get hot and think oh what am I Doing again and trying to look at the Recipe because everything's going to be A disaster you need to know what's going To happen before you start so I won't Have too much time to explain too much Things when we started so this is the Workshop when the door is ready we're
Going to hit the road and get layering And here we are my pastry is out so I'm Going to start and I will do the rest Off camera but just to give you the idea Of what I've said okay we're going to Start first by the layer of rice and We're going to leave a Border and that's going to give us the Base we can work with so that's my layer Of I'm going to clean everything make Sure you don't have anything on the side And I'm going to go ahead and add the Salmon so salmon I do a little bit to Show you here same thing me flaking Around little Pieces I may have a little too much on Here just a little layer and I'm going To keep on going with the rest of the Ingredients the last piece of the puzzle Is the egna because uh the layers are Quite high already and I don't want to Get too high because the higher you go The most difficult it is to close Properly I'm going to be slicing the Eggs on here with a neck slicer and just Adding slices flat on top the eggs have Been placed and by the way let me not Scare you with all this stuff it's a bit Longish but it's not hard it's just Precaution to make sure it works on your Side use your paint brush to make sure There's no grains and if there's any Hair from the brush falling make sure You look like a hul to remove them
Because brush bra brush do that they Always do this and now all what we're Going to do before we put the top is to Start to fold you see this why we had These little edges I'm going to kind of Fold this back as much as we can on the Inside see I'm folding it like that and I'm going to go around when my pastry is Soft enough towards the inside so we Have a bit of a casing going on here and That's all the intention now once you Finish this is what you should have you Got the edges it's making a parcel it's Going all towards the inside okay so Same on the other side I've got the same Thing on here it's all all going towards The this is the lower casing what we're Going to do now is take this other piece Of of pastry and place it on top so that It totally seals and prevent anything From escaping but in the meantime of Course what I'm going to do is put this Back into my freezer so it stays cold For the final step I'm taking some water And I'm going to moisten very lightly The edges of my pastry here to make sure It seals properly with the um with the Other piece so let me grab my other Piece of pastry and what we're going to Do we're going to put this on Top and make sure First everything fuses so you go around Very neatly and you're going to be Making your little parcel your little
Package it's nice and neat nice and Fused that nothing is going to escape And then we're going to cut and decorate As you can see nothing complicated when You got these flat Parts like this all What we're going to do is some trimming So we're going to be nice and it don't Go too close I'm just going to go around And I'm going to slide all these Extra extra bits but not much in just a Little trimming and it's going to Further seal everything once you're done You take the back of your knife and Typically you're going to be making this More I'm always making this this is a Simple way you can go more Complicated but I always like to do that Little simple method going around and Seing everything once you're done it's Time for the egg wash so all around very Gently you're brushing your creation So you see nice and shiny the typical Thing you have to do when you're making A pate you seal one layer of egg wash You refrigerate or in the freezer then You decorate then another egg wash and Then we cook now for the decoration if You want you can use off cut of puff Pastry and put them on top and make you Know shapes like this like that regle Thing but typically what I do I take the Back of a knife and uh what I do is like This kind of this like the treay branch Kind of things you would go
You start with like a treay branch and Then we're going to make Leaves see up a Leave on here a leave on there but do Not press too hard with the back of your Knife you don't want to pierce the Pastry be always very gentle okay some Leaves on here so you got the idea some Decoration like this we get some leave On the side and then you put your final Piece or your final layer of egg wash Don't forget to do the egg wash on the Piece if you use extra piece of puff Pastry what you can do make sure you Cover them with egg wash so they look Nice but for the rest one last layer and Then we're done now if you want to do This ahead of time before you add the Egg wash you can actually leave this in The fridge until you're ready to Decorate and serve it so you can make it In advance it's not a problem ideally if You want you're going to put this in the Freezer another 10 15 minutes before Putting in the oven you're going to cook This for 30 minutes something like this There's a lot of past in there at 200° C Fan forced on it's been 30 minutes and The kiak is out of the oven and this how It looks like so these are the kind of Decoration I put on top you see how they Look like even that one here that's how It can look like if you start to stick Things on so we're going to leave it to Cool a little bit really and then we're
Just going to cut it open and now the Moment we've all been waiting for it is The cutting so we got the decoration but I've got no idea how it's going to be Looking inside so I'm taking a long Serrated knife on here and I'm going to Avid damaging that deal decoration I'm Going to try to make a cut just right Here o it's is very soft very Fragile and there we have the Kibak I am glad to see that the rigorous Layering that we've done has paid off And we can clearly see the rice the Salmon the duck mushroom the couscous And and then the egg and then the pastry You can see it's just about cooked and That's all you need the best thing about This that you can serve it warm so as Soon as it's ready pretty much you can Slice open and serve what's interesting Is eating uh that specialty because it Is meant to be eaten with a sauce the L Gastronomic precognized A melted butter Called a bur Fu I think a bur blond Would work what I'm going to do and try To stay with the tradition is to make a Garlic and herb butter so before we dig In I've made a burundu flavored with herbs But the burundu is actually a butter That is just about melted all right so It goes from solid to melted and it's Not cooked in the pan okay so if I've Got some of it here I'm going to dzer it
On the side you're going to see still Have that kind of yellowish kind of Color and I can decorate my plates I'll Be perfectly honest I've got no idea how To attack this I'll just cut a piece on Bit of the salmon bit of everything it's Kind of hard to Grab I'm tempted to use my hand in Almost mushroom salmon love the pastry With That with that garlic butter it's really Indulgent you must not be on a diet for That but if you're not on a diet and you Want to indulge that's Perfect and now I'm going to go and try To cut the big thing so that's a hard One because that's I'm just going to Destroy the whole thing okay I'm Breaking it apart sorry it doesn't look Like anything but I'm going to try to Grab this put the whole layer and up It's well balanced it can really feel The Salmon it can really feel the mushrooms And what I thought would be really a bit Dryish like the rice and the and the Couscous on top no it really kind of Blends in with the butter kind of add a Little texture in there it really Complement the whole thing it's actually It it really works really works Beautiful let's buy bite and there we Have it mission accomplished we've Actually crafted the kibak from scratch
We've tasted it and we even added the Buru this one with the garlic and Parsley but what a surprise it is Absolutely beautiful and something that Is really going to impress if you want To serve this for Thanksgiving now it's Been a bit longish that video with all The steps because I wanted to give you a Taste of the kind of details we give in The course but we go further than that So remember the coupon we have 20% do Not miss out I would recommend Definitely the sh threee course if you Like that kind of stuff like we've done In the video otherwise my top three Would be go for the beginner course if You want to learn the basic if you're Advanced go for the source course and Sh Tre definitely my number three so much Value in this record but that's it I Hope you're going to have a great time For your Thanksgiving dinner and lots of Good foods lots of good time lots of Wine and for me I will see you next time For another video on the French Cooking Academy take care all bye-bye Some kind of Butterfly baby you meip [Music] [Music] [Music] Don't want To Bab
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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