Rybnik is a traditional Russian closed boat-shaped pie. Very tasty, fragrant, it will perfectly suit both a festive table and an everyday one. You can also use this fish dish in fasting.
It is necessary
-
- fillet of the sole;
- flour;
- water;
- dry yeast;
- salt;
- sugar;
- egg;
- lemon;
- nutmeg;
- caraway;
- sesame;
- pepper;
- fresh herbs.
Instructions
Step 1
Take 600 grams of sole fillet, rinse thoroughly, pat dry with a towel, cut into two parts, each shape into a fish. Sprinkle with salt, pepper, nutmeg to taste. Wash one lemon, cut across, squeeze the juice onto both parts of the fish fillet.
Step 2
Knead the dough. To do this, dilute 1 teaspoon of salt, 1 teaspoon of sugar and a bag of dry yeast in a glass of warm water. Add in small portions 450 grams of flour and 4 tablespoons of vegetable oil. Knead the dough thoroughly. It should be soft, elastic, and not stick to your hands. Turn the oven to 200 degrees. Sprinkle flour on the table or kitchen board. Roll out the dough into a flat cake about one length and two widths of a fish fillet.
Step 3
Place one fillet in the middle of the flatbread. Cut the dough into wide strips from the sides. Take greens; a few sprigs of parsley, cilantro, dill. Rinse, dry and chop finely. Sprinkle the herbs over the fillets. And put the second piece of fish on top.
Step 4
Swaddle the fish fillets with strips of dough, connecting the opposite ends and pinching them well on top. Add greens to the holes in the sides. Sprinkle with sesame seeds and caraway seeds. Place on polchal in a warm place. Then brush the top of the fishmonger with a beaten egg, carefully place the pie on a greased baking sheet.
Step 5
Place in a preheated oven. Bake until golden brown, about 45 minutes. To determine if the fishmonger is done, remove the pie from the oven and shake gently. If the fish moves inside the dough, it means that it is baked and the pie is ready. Serve the fishmonger hot to the table. Eat with a fork and knife, carefully peeling off the top crust.
