The recipe for this cake was carefully passed down from generation to generation in the families of the Ural Cossacks. Traditionally it was made from sturgeon. In the old days, this noble fish was found in the waters of the Ural River in large quantities. And fishing, in addition to the state service, was the main occupation of the Ural Cossacks. Now the pie is made from any fish in which there are few bones. It can be pike, pike perch, carp, carp, silver carp.
It is necessary
- For the test:
- - milk - 0.5 liters;
- - dry yeast - 1 tbsp. the spoon;
- - eggs - 2 pieces;
- - butter or margarine - 100 g;
- - salt - 1 teaspoon;
- - flour - 1 kg.
- For filling:
- - large fish - 1 pc. (1 - 1.5 kg.);
- - fresh cabbage - 1 kg;
- - large onion - 1 pc.;
- - sunflower oil - 200 g;
- - salt, ground black pepper, bay leaf.
Instructions
Step 1
We prepare yeast dough in a sponge or non-steam way. Dissolve yeast and salt in warm milk, drive in eggs, add melted butter, add flour. Put the kneaded dough in a warm place for 2-3 hours.
Step 2
In the meantime, we are preparing the filling. Peel the fish, gut, separate the fillet from the bones. Cut the fish into pieces about the size of the upper phalanx of the index finger. Salt the prepared fish to taste and set it aside for now.
Step 3
Now you need to prepare the cabbage. Shred the head of cabbage as for cooking borscht. Fry the cabbage in a deep frying pan in vegetable oil, stirring frequently. During frying, cabbage should not change its color, that is, it needs to be overcooked. Otherwise, it will acquire a sour taste. Salt the cabbage at the very end of frying.
Step 4
If the dough has come up, it's time to start "composing" the pie. We roll out a round layer of dough to a thickness of 1 - 1.5 cm with a diameter slightly larger than the size of the mold in which we will bake the cake. Traditionally, it was cooked in round cast iron pans, but you can use any deep shape you have. We spread the rolled out layer of dough in the pan so that its edges hang over the sides of the mold by 3 - 4 cm. Put a layer of fried cabbage 1, 5 - 2 cm on top, level it. Now we spread the prepared raw fish, sprinkle with plenty of black pepper, finely chopped onions. On top of the fish there is again a layer of cabbage, but slightly less than the bottom - 0.5 cm. A broken bay leaf, pieces of chilled butter are inserted into the filling in several places. Roll out the second layer of dough to the size of the mold and cover the filling with it. We wrap the edges of the lower layer of dough up and, pressing the dough with our fingers, close the pie completely. Cover the mold with a clean towel and put it in a warm place for 30 - 40 minutes.
Step 5
Before you put the pie in the oven, you need to heat it up to 150 - 200 degrees. Grease the cake with whipped yolk, make a small hole in the center of the upper layer of the dough with a sharp knife so that steam comes out of there when baking. Place the cake pan in the oven and bake for 40 minutes to 1 hour, depending on the size of the cake.
Step 6
The finished cake should be immediately removed from the mold, greased the entire surface with a piece of butter, covered with a towel and allowed to stand for 15 - 20 minutes to soften the baked goods.
