Kulebyaka with fish

Name: Kulebyaka with fish
Total time: 1 h 20 min
Yield: 6
Ingredients: 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

Cookinero 14 November 2022

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.

How to cook Kulebyaka with fish

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.

Kulebyaka with fish - FAQ About Ingredients, Baking Time and Storage

Can I use different types of fish for the Kulebyaka?

Yes, you can substitute the white fish with other firm white fish like cod, halibut, or sea bass. For the smoked fish, consider smoked salmon or smoked mackerel for a different flavor profile.

How long does Kulebyaka last, and how should I store it?

Kulebyaka can be stored in the refrigerator for up to 3 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. Reheat slices in the oven or microwave.

Can I freeze Kulebyaka?

Yes, Kulebyaka freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight and reheat in the oven.

What can I use instead of pancakes in the filling?

If you don't want to use pancakes, you can use thinly sliced potatoes or cooked rice as a barrier between the fish layers. This will absorb moisture and prevent the dough from becoming soggy.

Can I make this Kulebyaka vegetarian?

While traditionally made with fish, you could adapt this recipe for a vegetarian version. Substitute the fish with a mixture of mushrooms, cooked lentils, and sautéed vegetables like spinach and carrots. Ensure the filling isn't too moist.

How can I prevent the bottom crust from becoming soggy?

Besides using pancakes, brushing the bottom crust with a thin layer of beaten egg white before adding the filling can help create a moisture barrier. Also, ensure the filling isn't overly wet.

What's the best way to reheat Kulebyaka?

The best way to reheat Kulebyaka is in a preheated oven at 175°C (350°F). Cover it loosely with foil to prevent it from drying out and heat for 15-20 minutes, or until warmed through. You can also microwave individual slices, but the crust may soften.

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