Kulebyaka with fish
4 servings
120 minutes
Kulebyaka with fish is an embodiment of Russian culinary tradition dating back to the 19th century. This pie, remarkable for its complex and multilayered filling, was a favorite dish at noble feasts. The taste of kulebyaka is unique: soft yeast dough infused with creamy notes hides tender fish, fried white mushrooms, and salmon, complemented by crumbly rice. Each piece is a harmony of textures and richness. The peculiarity of kulebyaka lies in the alternating layers of filling, creating a rich flavor spectrum. It can be served as a festive dish or used in everyday cooking for cozy family dinners. Baked to a golden color, it releases an appetizing aroma that attracts household members and guests to the table.
1
Mix flour, milk, water, yeast (live), salt, sugar, egg, sour cream, and butter. Form the dough.
- Wheat flour: 650 g
- Milk: 125 ml
- Water: 125 ml
- Fresh yeast: 15 g
- Salt: 10 g
- Sugar: 30 g
- Chicken egg: 1 piece
- Sour cream: 80 g
- Butter: 80 g
2
Cut the halibut into cubes, fry the onion separately. Mix the fish, onion, and butter.
- Halibut: 50 g
- Onion: 20 g
- Butter: 80 g
3
Fry white mushrooms with onions.
- Porcini mushrooms: 30 g
- Onion: 20 g
4
Cut the salmon into cubes and sauté the onion. Mix the salmon with the onion and butter.
- Salmon: 50 g
- Onion: 20 g
- Butter: 80 g
5
Boil the rice.
- Rice: 30 g
6
Take 100 grams of ready dough, shape it into a pie and fill it with halibut, half a pancake, mushrooms, salmon, and boiled rice.
- Halibut: 50 g
- Blini (pancakes): 1 piece
- Porcini mushrooms: 30 g
- Salmon: 50 g
- Rice: 30 g
7
Secure the dough, flip it over, and shape it into a half-oval. Decorate with dough patterns (30 g.).
- Wheat flour: 650 g
8
Bake for 35-40 minutes at 170 degrees with steam (place a tray of water at the bottom of the oven).