Kulebyaka with fish or meat in Russia stood in the very center of the festive table. It is very simple to prepare such pastries.
It is necessary
- - 300 g of wheat flour;
- - 150 g butter;
- - 3 chicken yolks;
- - 3 chicken eggs;
- - 650 g of salmon;
- - 400 g sturgeon;
- - 1 tbsp. rice;
- - 1-2 onions (to taste);
- - 1/2 tsp Sahara;
- - a bunch of dill;
- - a little salt.
Instructions
Step 1
Put a piece of butter (150 g) in the freezer for 10 minutes. Lightly frozen oil, finely three.
Step 2
In a volumetric bowl, mix the grated butter and 300 g of flour, grind to crumbs. Add three chicken yolks with sugar and a pinch of salt (preferably fine sea salt) to the creamy flour mass.
Step 3
We knead the dough, which we roll into a ball. Put the dough in a bag and put it in the refrigerator (about half an hour).
Step 4
The dough is cooled, we do not waste time and prepare the fish filling for the kulebyaki. We wash the fish in plenty of water and dry it a little. If there are bones in the fish, then remove them. Cook broth on fish scraps.
Step 5
Cut 300 g of salmon into small cubes, the remaining 350 g of fish into thin slices. Cut the sturgeon into the same slices as the salmon.
Step 6
Strain the fish broth, pour it into a ladle and boil a glass of rice. Salt a little and, if desired, add a leaf (two can) of laurel.
Step 7
Put finely chopped onions in a preheated pan along with cubes of salmon and fry a little. Boil two eggs for five minutes.
Step 8
Finely chop the dill, which, if desired, can be mixed with parsley. In a large bowl, combine rice with fried salmon and onions, finely chopped eggs and chopped herbs. Salt to taste and stir.
Step 9
We take out a ball of dough, which we divide into two more or less equal parts. Roll out half of the dough into a layer and transfer it to a baking sheet, which was previously covered with parchment.
Step 10
Put half of the prepared filling on the dough, level it. On top of the fish filling, evenly lay out the salmon plates. For the salmon, level the rest of the fish filling. Put sturgeon plates on top of the filling. Roll the remaining dough into a layer and cover the filling with it. We seal the edges of the kulebyaki. Lubricate with a slightly beaten egg.
Step 11
We heat the oven to 230 degrees. We bake kulebyaka for about half an hour. Remove the finished cake from the oven and cool.
