Kulebyaka with fish and rice will decorate any table. If you cook it correctly, then such a dish can be served for a holiday. Guests will certainly appreciate the efforts of the hostess. Kulebyaka is tasty, satisfying, fragrant!
It is necessary
- 400 g flour
- 1 glass of milk
- 2 tsp dry yeast,
- 2 eggs,
- 100 g creamy margarine,
- 1 tbsp. l. granulated sugar
- 2 medium onions
- 400 g fish fillet,
- 100 g of rice
- 1 bunch of fresh parsley
- Vegetable oil,
- Salt pepper.
Instructions
Step 1
Heat the milk a little, dissolve dry yeast and sugar in it, add a few tablespoons of wheat flour, mix and put the finished dough in a warm place for half an hour. Sift the remaining flour well and add eggs (one yolk should be left to grease the kulebyaki) and softened margarine. Now you can combine this mixture with the matched dough and knead the dough. After kneading, put the dough in a warm place again so that it finally comes up.
Step 2
Boil the fish fillet with spices and salt, cool and cut into small pieces. Boil rice in fish broth. Chop the onions into thin half rings and fry.
Step 3
Finely chop the parsley. Line a baking sheet with parchment. Roll out the dough into one large layer and transfer to a baking sheet. Put a layer of boiled rice in the middle of the dough, put fried onions, herbs and boiled fish on it, adding two tablespoons of broth to the filling. Connect the edges of the dough and carefully pinch the seam of the kulebyaki. Lubricate the kulebyaka with yolk slightly diluted with warm water and let stand for some time.
Step 4
Bake kulebyaka in a preheated oven at 180 degrees.
