Kulebyaka with fish filling is a delicious pastry. In Russia, only the best products were used for its preparation; quite often, it was a couleby who decorated holiday tables.
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Kulebyaka - traditional Russian pastries. Its main difference is the complex filling, which is more than half the total weight of the pie. The filling can be sweet, but most often kulebyaki use meat, poultry and fish for cooking. Due to the fact that Russia was famous for its fishing, a kulebyak with such a filling was very popular.
The first mention of kulebyak falls on the 12th century. Baking was widely known in the 19th century thanks to French culinary specialists, who decided to adapt the cake to the standards of high cooking.
To prepare a fish kulebyaki you will need: 300 g of wheat flour, 150 g of butter, 3 chicken yolks, 1/2 tsp. granulated sugar, 600 g of salmon, 400 g of sturgeon, 1 cup of rice, 1 onion, 3 eggs, a bunch of dill, salt.
In order to cook a kulebyak with fish, first prepare the ingredients for the dough. Grate cold butter quickly on a fine grater into a large bowl, add the necessary amount of flour to the butter and grind the ingredients into crumbs. Add the egg yolks, granulated sugar and a pinch of salt to the crushed butter. 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 cookie cutter. Rinse the fish thoroughly under warm running water. If there are bones in the pieces, separate the fish flesh from them. Pour all the remaining fish trimmings, except fillet, with water and cook a strong broth. Cut the half of the salmon into small cubes, and cut the other half into very thin plates. Cut the sturgeon into plates.
Strain the cooked broth through a fine sieve, pour into a pan and boil rice in it. Salt the broth, optionally add a bay leaf to it. At this time, finely chop the onion and put it on a small pan, add the salmon, cut into cubes, to the onion. Cook 2 eggs. Finely chop the dill. When all preparations are ready, take a large bowl and combine in it boiled rice, onion fried with salmon, boiled eggs and dill. Salt the filling and mix thoroughly.
Remove the cooled dough from the refrigerator and divide it into two parts. Roll one part into a layer and place on a baking sheet covered with parchment paper. Put half the filling on the dough and smooth it well, on top of it lay the salmon, sliced in layers, again the filling and chopped sturgeon. Roll out the second part of the dough and cover them with the filling. Connect the edges of the kulebyaki and close up. Lubricate the cake with a beaten egg.
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 passed, remove the cake from the oven and cool.
Kulebyaku can be considered a universal dish. Depending on the type of dough and filling, it can be served as a snack or as a main course. Quite rarely, kulebyaka is served as a dessert with a sweet filling.
Fish coulibia is ready! Serve it with hot tea.