Fish Kulebyaka
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
10
Description
Fish Kulebyaka
Ingredients
- Wheat Flour - 14.1 oz
- Milk - 8 fl oz
- Margarine - 3.5 oz
- Dry yeast - 2 teaspoons
- Chocolate eggs - 2 pieces
- Sugar - 1 tablespoon
- Onion - 2 heads
- Sole fillets - 14.1 oz
- Rice - 3.5 oz
- Parsley - 1 bunch
Step by Step guide
Step 1
Warm the milk slightly (to body temperature), dissolve the sugar and yeast in it, add a few tablespoons of flour, mix well, and place the sponge in a warm place (a convenient option is inside a container with warm water, covered with several towels) for about half an hour.
Step 2
Sift the remaining flour, add softened margarine, eggs (set aside the yolk of one egg for brushing the kulebyaka), and the risen sponge, knead the dough, and put it back in a warm place to rise.
Step 3
Boil the fish (you can cook it until half done) with added spices and salt, and cut it into small pieces.
Step 4
Cook the rice in the fish broth.
Step 5
Slice the onion into half rings and sauté it in vegetable oil.
Step 6
Wash the parsley, pat it dry with a towel, and chop it finely.
Step 7
Line a baking sheet with parchment paper.
Step 8
Roll out the dough into one large sheet, carefully transfer it to the baking sheet. In the center of the kulebyaka, place a layer of rice, then a layer of onion, followed by parsley, and top with the fish, adding a couple of tablespoons of broth.
Step 9
Join the edges of the dough, sealing the seam well. Brush the kulebyaka with the yolk mixed with a little water, and if desired, create any pattern with the dough and let it rest for a while.
Step 10
Bake in a well-preheated oven, taking care as always when baking yeast dough.
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