Fish pie
10 servings
120 minutes
Fish kulebyaka is a traditional dish of Russian cuisine, rich in flavors and aromas. Originating as a ceremonial dish, kulebyaka often adorned festive tables. Its feature is the layered filling, where tender fish fillet, fragrant rice, sweet fried onions, and fresh parsley harmoniously combine. The taste of the dough soaked in fish broth makes it especially juicy and appetizing. Kulebyaka is perfect for special occasions; it can be served as a main dish or a hearty appetizer. The baked crust not only keeps the filling juicy but also gives the dish a festive appearance. Fish kulebyaka embodies Russian hospitality and culinary traditions, merging the simplicity of home recipes with the sophistication of ancient cooking techniques.
1
Slightly warm the milk (to body temperature), dissolve sugar and yeast in it, add a few tablespoons of flour, mix well, and place the mixture in a warm place (conveniently inside a container with warm water, covering everything with several towels) for about half an hour.
- Milk: 250 ml
- Sugar: 1 tablespoon
- Dry yeast: 2 teaspoons
- Wheat flour: 400 g
2
Sift the remaining flour, add softened margarine, eggs (leave the yolk of one egg for greasing the kulebyaka), and the risen dough, knead the dough and put it back in a warm place to rise.
- Wheat flour: 400 g
- Margarine: 100 g
- Chicken egg: 2 pieces
3
Boil the fish (can be until half-cooked) with spices and salt, then cut into small pieces.
- Fish fillet: 400 g
4
Boil rice in fish broth.
- Rice: 100 g
5
Slice the onion into half rings and fry in vegetable oil.
- Onion: 2 heads
6
Wash the parsley, pat it dry with a napkin, and chop it finely.
- Parsley: 1 bunch
7
Line the baking tray with parchment paper.
8
Roll the dough into one large sheet and carefully transfer it to the baking tray. In the center of the kulebyaka, layer rice, then onions, followed by parsley, place fish on top, and add a couple of spoons of broth.
- Rice: 100 g
- Onion: 2 heads
- Parsley: 1 bunch
- Fish fillet: 400 g
- Milk: 250 ml
9
Connect the edges of the dough, sealing the seam well. Brush the kulebyaka with egg yolk diluted with a little water, optionally apply any pattern from the dough, and let it sit for a while.
- Chicken egg: 2 pieces
10
Bake in a well-heated oven, but with necessary care, as always when baking yeast dough.
