Coulibiac

A coulibiac is a traditional Russian pie, known as a pirog, that is brimming with delectable fillings such as salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. These ingredients are encased in a rich brioche or puff pastry shell. This savory dish gained popularity in Russia in the early 20th century and later found its way to France, thanks to the renowned French chef Auguste Escoffier, who included coulibiac recipes in his seminal work, "The Complete Guide to the Art of Modern Cookery."

The classic grand coulibiac is truly a culinary masterpiece, often featuring multiple layers of fillings. Picture a base and top layer of white fish and rice, with sturgeon or salmon fillets nestled in between. A distinctive element in this grand version is vesiga, the spinal marrow of the sturgeon. For those seeking a simpler option, coulibiac can also be prepared with vegetarian fillings such as cabbage or potatoes.