Salted mackerel
2020-08-13 / test@t
Front fish pie
Kulebyaki with several fillings is prepared for a special occasion.
Ingredients
- 200 g champignons
- 4 medium onions
- 500 g fillet of salmon or other fatty fish
- 5 boiled eggs
- 1.5 cups cooked rice
- 1 large bunch of dill
- 100 ml fish broth
- 4-5 thin pancakes
- 250 g cold smoked salmon or trout
- 50 g butter
- olive oil
- salt, freshly ground black pepper
- 1 tsp dry active yeast
- 3 cups flour
- 1 glass of milk
- 2 tablespoons sugar
- 1/2 tsp salt
- 120 g butter
- 2 tbsp. l. olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
Dissolve yeast in 3 tbsp. l. warm water, leave for 10 minutes. Sift flour into a bowl. Pour in warm milk with sugar and salt and start kneading the dough with a wooden spoon. Add melted butter and olive oil, stir and knead with your hands until you have a soft, smooth dough. This will take approximately 7-10 minutes.
Step 2
Roll the dough into a ball, folding the edges down, place in a bowl, lightly dust with flour and cover with cling film. Leave to set for 1 hour. Pound the dough that comes up, knead a little and put it back in the bowl, it should come up again.
Step 3
Cut the mushrooms into small slices, fry in olive oil, salt and pepper.
Step 4
Peel and dice the onion. Heat a frying pan with butter and sauté the onion until golden brown, salt.
Step 5
Cut the salmon fillets into small cubes, season with salt and pepper.
Step 6
Cut the eggs into small cubes. Chop the dill finely. Mix rice with eggs and dill, salt.
Step 7
Cut a piece of dough for decoration, divide the rest into 2 parts: 2/3 and 1/3. Roll out most of the dough into a layer 5–6 mm thick, and place in a baking dish with the edges hanging slightly.
Step 8
Place the rice filling on the dough and pour a little fish broth (pour in 1 tablespoon each so that the broth is absorbed), then put a layer of salmon fillet.
Step 9
Cover the fish with a layer of pancakes. The next layer is fried onions and mushrooms. Arrange the smoked fish slices on top.
Step 10
Roll out the smaller part of the dough, cover the kulebyaka, pinch the edges carefully. Cover the cake with a towel and let sit for 30 minutes. for proofing.
Step 11
Make decorations from the dough, put them on the surface of the kulebyaki. Punch some holes for the steam to escape. Beat the egg lightly and brush over the kulebyaku. Bake in an oven preheated to 180 ° C until tender, 30 minutes.
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