Kulebyaka with fish
The traditional Russian pie is especially relevant on those fasting days when fish is allowed. The combination of fresh and smoked fish makes it incredibly tasty.
Ingredients
Servings 6- 500 g lean yeast dough
- 4-6 lean pancakes
- 600 g oily white fish
- 150 g red smoked fish (pink salmon, sockeye salmon, coho salmon)
- 2 large onions
- olive oil
- salt
- freshly ground black pepper
- freshly ground white pepper
- 1 tsp loose black tea
Cooking
Step 1
Preheat oven to 180°C. Cut the white fish into thin slices, salt and pepper. Finely chop the smoked fish.
Step 2
Peel the onion and chop fairly finely. Heat 2-3 tbsp in a skillet. l. oil and sauté the onion, stirring occasionally, 10 minutes. Remove from fire and cool slightly. Mix onion with smoked fish, pepper.
Step 3
Pour black tea in a cup with about 80 ml of boiling water and let it brew, then strain. This infusion is needed to lubricate lean baking (instead of the usual egg or butter).
Step 4
Roll out 2/3 of the dough into a thin layer and place in a mold. Lubricate the bottom of the pie with oil, lightly sprinkle with onion and smoked fish. Lay out a layer of fresh fish (about half) and sprinkle with more onions.
Step 5
Lay pancakes slightly overlapping on the fish so that the fish is completely closed. Now lay out the remaining white fish, sprinkle onions with smoked fish.
Step 6
Roll out the remaining dough, cover the filling, bring the edges of the dough together and pinch. Make holes for steam to escape. Lubricate the dough with strong tea and place in the oven for 30 minutes. Brush again with tea and bake until done, 10-15 minutes. Serve the pie warm or cold.