Vyaziga filling
4 servings
30 minutes
Vyziga is an ancient and rare dish of European cuisine rooted in the traditions of fish pies and pastries. Extracted from the spinal cartilage of sturgeon fish, it has a delicate texture and rich flavor. After prolonged boiling, it becomes soft and easily mashable. Combined with eggs, butter, and herbs, the filling acquires a rich, balanced taste. Additional ingredients like rice or fish make it even more versatile. This filling can be used for stuffing pies, kulebyakas, and pancakes, imparting a refined aroma and noble seafood flavor. The dish evokes ancient culinary traditions and the luxury of royal feasts.
1
Soak the beans in cold water for 2-3 hours, then rinse, add fresh water, and cook for 3-3.5 hours.
- Vyaziga (sturgeon notochord): 100 g
2
Drain the boiled soft viscera in a sieve, then pass it through a meat grinder or chop it with a knife, add salt, pepper, melted cow butter, finely chopped hard-boiled eggs, and parsley or dill, and mix everything.
- Chicken egg: 4 pieces
- Vegetable oil: 3 tablespoons
3
You can add boiled rice, finely chopped boiled fish, and onion sautéed in oil to this filling.
