Kulebyaka with fish filling - delicious pastries. In Russia, only the best products were used for its preparation; quite often it was the kulebyaka that decorated the festive tables.
Kulebyaka is a traditional Russian pastry. Its main difference is its complex filling, which makes up more than half of the total weight of the pie. The filling can be sweet, but most often meat, poultry and fish are used to make kulebyaki. Due to the fact that Russia was famous for its fishing industry, kulebyaka with such a filling was very popular.
The first mention of kulebyak dates back to the 12th century. Baking gained wide popularity in the 19th century thanks to French chefs, who decided to adapt kulebyaku to the standards of haute cuisine.
To prepare fish pudding you will need: 300 g of wheat flour, 150 g of butter, 3 chicken yolks, 1/2 tsp. granulated sugar, 600 g salmon, 400 g sturgeon, 1 glass of rice, 1 onion, 3 eggs, a bunch of dill, salt.
In order to prepare the fish pudding, first of all prepare the ingredients for the dough. Grate the cold butter quickly on a fine grater into a large bowl, add the required amount of flour to the butter and grind the ingredients into crumbs. Add egg yolks, granulated sugar and a pinch of salt to the butter crumbs. Knead the dough and roll it into a ball. Cover the bowl with cling film and refrigerate for 30 minutes.
While the dough is cooling, prepare the filling for the kulebyaki. Rinse the fish thoroughly under warm running water. If there are bones in the pieces, separate the fish pulp from them. Pour all the remaining trimmings from the fish, except for fillets, with water and cook a strong broth. Cut half of the salmon into small cubes, cut the other half into very thin slices. Cut the sturgeon into plates.
Strain the cooked broth through a fine sieve, pour into a saucepan and boil rice in it. Salt the broth, add bay leaf if desired. At this time, finely chop the onion and put it in a small frying pan, add the diced salmon to the onion. Boil 2 eggs. Finely chop the dill. When all preparations are ready, take a large bowl and combine the boiled rice, onion fried with salmon, boiled eggs and dill in it. Salt the filling and mix thoroughly.
Remove the cooled dough from the refrigerator and divide it in two. Roll one part into a layer and place on a baking sheet covered with parchment paper. Put half of the filling on the dough and smooth well, on top of it lay the sliced salmon, again the filling and chopped sturgeon. Roll out the second half of the dough and cover the filling with it. Connect the edges of the kulebyaka and seal it. Brush the beaten egg over the cake.
Preheat the oven to 230 ° C and place a baking sheet with a fish pie in it. Bake for 30-35 minutes. After the time has elapsed, remove the cake from the oven and cool.
Kulebyaka can be considered a universal dish. Depending on the type of dough and filling, it can be served as an appetizer or as a main course. Quite rarely, kulebyaka is served as a dessert with a sweet filling.
The fish pie is ready! Serve with hot tea.
