Recipe Kulebjaka
For
6-8 servings
do you need:
60 ml lukewarm milk
1 package dry yeast (2 tsp)
2 tsp sugar
1 large raw egg and
2 hard-boiled eggs, finely diced
180 ml sour cream
tsp salt and a little more to taste
120g unsalted butter, cut into small pieces, plus 60g for the filling
300 g flour, more as needed
3 tablespoons neutral oil (rapeseed or peanut oil)
230 g boned, skinned salmon fillet, cut into 2 cm cubes
230g boned, skinned cod fillet, cut into 2cm cubes
2 medium onions, finely chopped
280 g forest mushrooms or cultivated mushrooms, cleaned and finely chopped
175 g cooked white rice
3 tbsp each of dill and flat-leaf parsley, both finely chopped
2 tablespoons vermouth or dry sherry
2 tbsp fresh lemon juice
3 tbsp chicken broth
1 pinch freshly grated nutmeg
Freshly ground pepper to taste
30-50g breadcrumbs
Glaze: 1 egg yolk, whipped with 30 g milk
1. Prepare the dough: In a medium bowl, combine milk, yeast and sugar and let stand until bubbly. Beat in the raw egg, also add 120 ml sour cream and tsp salt. In a large bowl, mix 120g of the chopped butter with the flour. Knead the butter into the flour with your fingers until it resembles coarse breadcrumbs. Then add the yeast pre-dough and continue kneading until the whole thing forms a soft dough. Wrap the dough in foil and refrigerate for at least 2 hours.
2. Bring the dough to room temperature. Grease a bowl with some butter or oil. Place the dough on a floured work surface and knead vigorously. If necessary, add flour until smooth and no longer sticky and knead for about 5 minutes. Place the dough in the greased bowl, cover with foil and allow to rise in a warm place until it doubles in size (about 2 hours).
3. The filling: In a large pan over medium-high heat, heat the oil and 30g butter. Add salmon and cod. Flip and fry until the fish is almost falling apart, about 7 minutes. Place the fish in a large bowl. Bring the pan back to medium-high and add the remaining 30g butter. Fry the onions in it until they are slightly golden. Then add the mushrooms until all the liquid has evaporated, about 7 minutes; Add extra oil if the pan looks dry. Add the mushroom mixture to the bowl with the fish as well. Then add the remaining 1/4 cup sour cream, hard-boiled eggs, rice, dill, parsley, vermouth, lemon juice, broth and nutmeg to the filling. Mix well with two forks, stirring gently to break up the fish. Season with salt and pepper. Let the filling cool to room temperature.
4. Preheat the stove to 200 degrees. Divide the dough in half and form two lumps. On two lightly floured sheets of baking paper, roll out each lump of dough into a rectangle approx. 25 x 40 cm. Place a rectangle of dough on a baking sheet lined with parchment paper. Sprinkle with breadcrumbs, but leave a border. Place the filling in a compact block on top, leaving a 2cm border. Cover the filling with the second pastry rectangle and pinch the corners together. Cut off excess dough and set aside. Unfold the edges of the dough and use a fork to create pretty waves. Leave for 15 minutes. Brush the top of the pie with the beaten egg yolk. Roll out the leftover dough, cut out pretty shapes and decorate the top with them. Brush again with egg yolk. Poke small holes in the dough to let the steam escape. Bake the pie for about 35 minutes until nicely golden. Let cool for 10 minutes, cut into slices and serve.
More Russian recipes can be found on the website of the book “Highlights of Soviet Culinary Art”.
For
6-8 servings
do you need:
60 ml lukewarm milk
1 package dry yeast (2 tsp)
2 tsp sugar
1 large raw egg and
2 hard-boiled eggs, finely diced
180 ml sour cream
tsp salt and a little more to taste
120g unsalted butter, cut into small pieces, plus 60g for the filling
300 g flour, more as needed
3 tablespoons neutral oil (rapeseed or peanut oil)
230 g boned, skinned salmon fillet, cut into 2 cm cubes
230g boned, skinned cod fillet, cut into 2cm cubes
2 medium onions, finely chopped
280 g forest mushrooms or cultivated mushrooms, cleaned and finely chopped
175 g cooked white rice
3 tbsp each of dill and flat-leaf parsley, both finely chopped
2 tablespoons vermouth or dry sherry
2 tbsp fresh lemon juice
3 tbsp chicken broth
1 pinch freshly grated nutmeg
Freshly ground pepper to taste
30-50g breadcrumbs
Glaze: 1 egg yolk, whipped with 30 g milk
1. Prepare the dough: In a medium bowl, combine milk, yeast and sugar and let stand until bubbly. Beat in the raw egg, also add 120 ml sour cream and tsp salt. In a large bowl, mix 120g of the chopped butter with the flour. Knead the butter into the flour with your fingers until it resembles coarse breadcrumbs. Then add the yeast pre-dough and continue kneading until the whole thing forms a soft dough. Wrap the dough in foil and refrigerate for at least 2 hours.
2. Bring the dough to room temperature. Grease a bowl with some butter or oil. Place the dough on a floured work surface and knead vigorously. If necessary, add flour until smooth and no longer sticky and knead for about 5 minutes. Place the dough in the greased bowl, cover with foil and allow to rise in a warm place until it doubles in size (about 2 hours).
3. The filling: In a large pan over medium-high heat, heat the oil and 30g butter. Add salmon and cod. Flip and fry until the fish is almost falling apart, about 7 minutes. Place the fish in a large bowl. Bring the pan back to medium-high and add the remaining 30g butter. Fry the onions in it until they are slightly golden. Then add the mushrooms until all the liquid has evaporated, about 7 minutes; Add extra oil if the pan looks dry. Add the mushroom mixture to the bowl with the fish as well. Then add the remaining 1/4 cup sour cream, hard-boiled eggs, rice, dill, parsley, vermouth, lemon juice, broth and nutmeg to the filling. Mix well with two forks, stirring gently to break up the fish. Season with salt and pepper. Let the filling cool to room temperature.
4. Preheat the stove to 200 degrees. Divide the dough in half and form two lumps. On two lightly floured sheets of baking paper, roll out each lump of dough into a rectangle approx. 25 x 40 cm. Place a rectangle of dough on a baking sheet lined with parchment paper. Sprinkle with breadcrumbs, but leave a border. Place the filling in a compact block on top, leaving a 2cm border. Cover the filling with the second pastry rectangle and pinch the corners together. Cut off excess dough and set aside. Unfold the edges of the dough and use a fork to create pretty waves. Leave for 15 minutes. Brush the top of the pie with the beaten egg yolk. Roll out the leftover dough, cut out pretty shapes and decorate the top with them. Brush again with egg yolk. Poke small holes in the dough to let the steam escape. Bake the pie for about 35 minutes until nicely golden. Let cool for 10 minutes, cut into slices and serve.
More Russian recipes can be found on the website of the book “Highlights of Soviet Culinary Art”.