> Korean Fermented Foods > Korean Kimchi & Le Cordon Bleu
Korean Kimchi & Le Cordon Bleu
  • Brioche Style Dough : 400g flour, 15g sugar, 10g salt, 20g fresh compressed yeast cumbled, 120ml water, 2 eggs, 50ml oil

    Filling : 600g salmon fillet, 100g fresh green pears, Salt
    Rice Pilaf : 50g unsalted butter, 50g onion finely chopped, 100g rice,
    200ml water or fish stock, Salt

    200g red kimchi, 6 hardboiled eggs

    Egg Wash : 1 egg yolk + 1teaspoon water

    White Butter Sauce : 50g finely chopped shallot, 100ml dry white wine, 1 tablespoon freshly cream, 100g unsalted butter, cut into pieces and chilled, salt, freshy ground pepper, Flour for bowl

    Preheat the oven to 180℃

    1 Brioche Style Dough : Sift the flour onto a work surface and make a well in the center. Place the sugar and salt apart on the flour and the yeast to one side of the well. Note that the yeast must not touch the salt, as this will inhibits its action. Put the eggs, water and oil into the center of the well, gradually drawing in the flour using the fingers. Lift the dough and throw it down on a lightly floured surface. Refeat this technique for 8 to 10 minutes until a soft, smooth ball forms.

    2 Lightly flour a bowl and place the ball of dough in it. Turn the dough until it is evenly coated with flour. Cover with a damp dishtowel and rest at room temperature for 1 1/2 hours. Roll out the brioche dough to form a large rectangle. Transfer to a baking sheet and refrigerate.

    3 Remove any bones from the salmon fillet using tweezers. Cut the fillet into escalopes 5 millimeters thick. Set aside.

    4 Cook the peas in boiling salted water for approximately 5 to 8 minutes. Refresh immediatly in cold water to stop the cooking process. Drain and set aside.

    5,6 Rice Pilaf : Melt half the butter over low heat in an ovenproof container. Add the finely chopped onion and sweat. Add the rice and cook, stirring frequently until translucent. Add the water or fish stock, season with salt, and bring to the boil. Cover with parchment paper and a lid. Immediately transfer the container to the preheated oven and cook for about 20 minutes until all the liquid has evaporated. Remove from the oven and let stand for 5 minutes. Add the remaining butter, separating the grains of rice with a fork. Set aside to cool, then incorporate the cooked peas.

    7,8,9 Remove the brioche dough from the refrigerator and brush the entire surface with egg wash. Spread a layer of red kimchi on the dough, leaving a border of 8cm around it. Cover with the salmon escalopes, and the rice pilaf. Arrange the hard-boiled eggs in a line, down the center of the filling, parallel with the long sides of the rectangle.

    10 Fold up the long sides to ehclose the filling. The edges must not overlap by more than 2cm. Lightly roll a rolling pin over the seam to seal. Turn the dough-filled package over carefully, so that the seam is underneath and fold the end flaps under it.

    11 Rest the Koulibiac at room temperature for 15 minutes. Transfer to the preheated oven and cook for 30 minutes.

    12 White butter Sauce : Place the finely chopped shallots in a small saucepan, add the white wine, and reduce over medium heat until all the liquid has evaporated. Add the cream fresh and bring to a boil. Remove from the heat and gradually whisky in the pieces of chilled butter until the sauce emulsifies. Taste and adjust seasoning. Keep warm over a bain-marie.

    To serve : Remove the Koulibiac from the oven, resting it for 15 minutes before slicing. Serve with White Butter sauce.