Cooking process
Kulebyaka is a closed cake with a complex filling, fish, as in this case, meat, vegetable or mixed. I cooked fish poultry with original stuffing, the highlight of which is mixing raw fish and smoked. To my taste, it was the smoked fish that played a big role in that the kulebyaka turned out delicious, fragrant, it does not compare with if only white fish fillets were used in the stuffing. I advise you to use this method with a smoked fish when cooking fish kulebyaki, and in general a fish pie 🙂
First, prepare the yeast dough, your favorite or such, as I prepared, here it is. Kulebyaka will be great – take all the resulting dough, about 1 kg.
For the filling, cut the hake fillets into pieces, add the onions (small cubes) fried in vegetable oil, more onions!
The fillet of smoked fish is also cut and add to the filling with salt and ground pepper. Stir the filling.
Now look at the photo. You need to divide the dough into three parts, two smaller and one large in proportion of about 0.25, 0.25 and 0.5. Roll out the majority of the dough in the form of a slope (fish), on the sides cut the strips, as in the photo. One small part of the test roll out the oval, lay it on the “ramp”, making a substrate for the fish filling.
Well, now put the fish stuffing on the substrate.
The second smaller part of the dough roll also an oval, but larger and thinner than for the substrate. Cover this oval stuffing, pincer the edges. Thin side strips of the dough alternately wrap the stuffing, as if hugging her.
Make a fish tail and eye, oil the egg yolk.
Bake kulebyaka with fish in the oven (180 degrees, 30-35 minutes).
When kulebyaka with sea and smoked fish will cool, chop it and serve 🙂
Enjoy your meal!!!
Kulebyaka with smoked fish
Recipe for fish kulebyaka with sea and smoked fish. The fragrance is simply magical!
Ingredients
Opara:
Wheat flour – 80 g
Sugar – 15 g
Dry yeast – 6 g
Milk – 125 ml
Basic kneading test:
Wheat Flour – 500 g
Egg of chicken – 2 pcs.
Sugar – 40 g
Vegetable oil – 100 ml
Water – 125 ml
Salt – 2 pinch
For filling
White fish fillet (hake) – 260 g
Fillet of smoked fish (carp) – 130 g
Onion – 150 g
Vegetable oil – 50 ml
Salt – to taste
Black ground pepper – to taste
Egg yolk – 1 pc.
Cooking process
Kulebyaka is a closed cake with a complex filling, fish, as in this case, meat, vegetable or mixed. I cooked fish poultry with original stuffing, the highlight of which is mixing raw fish and smoked. To my taste, it was the smoked fish that played a big role in that the kulebyaka turned out delicious, fragrant, it does not compare with if only white fish fillets were used in the stuffing. I advise you to use this method with a smoked fish when cooking fish kulebyaki, and in general a fish pie 🙂
First, prepare the yeast dough, your favorite or such, as I prepared, here it is. Kulebyaka will be great – take all the resulting dough, about 1 kg.
For the filling, cut the hake fillets into pieces, add the onions (small cubes) fried in vegetable oil, more onions!
The fillet of smoked fish is also cut and add to the filling with salt and ground pepper. Stir the filling.
Now look at the photo. You need to divide the dough into three parts, two smaller and one large in proportion of about 0.25, 0.25 and 0.5. Roll out the majority of the dough in the form of a slope (fish), on the sides cut the strips, as in the photo. One small part of the test roll out the oval, lay it on the “ramp”, making a substrate for the fish filling.
Well, now put the fish stuffing on the substrate.
The second smaller part of the dough roll also an oval, but larger and thinner than for the substrate. Cover this oval stuffing, pincer the edges. Thin side strips of the dough alternately wrap the stuffing, as if hugging her.
Make a fish tail and eye, oil the egg yolk.
Bake kulebyaka with fish in the oven (180 degrees, 30-35 minutes).
When kulebyaka with sea and smoked fish will cool, chop it and serve 🙂
Enjoy your meal!!!