Recipe: Fish kulebyaka step by step with pictures | Handy.Recipes

Fish kulebyaka

Cooked Fish Kulebyaka

Time to cook: 360 minutes

Total Servings: 15

Nutritional Value

Koulebyaka is a traditional Russian dish. It's a pie, only better.) Always closed. Always elongated and high. Always with a complex layered filling. Always more filling than dough by weight. Yes, it's delicious! No, it's not complicated at all! Mega recipe, it takes six hours from start to eat. That doesn't mean we have to spend all six hours in the kitchen. Still, it's best to take it when you're in the mood to cook something special.

Author of the recipe

Ingredients for fish kulebyaka:


  • Wheat flour / Flour - 700 g
  • Sugar - 2 tablespoon
  • Salt - 1/2 tablespoon
  • Milk - 200 ml
  • Water - 150 ml
  • Yeast (10 g of live yeast or dry according to the manufacturer's instructions) - 10 g
  • margarine (+ small amount for greasing the baking tray) - 50 g
  • Chicken egg (Separate one yolk for coating the prepared kulebyaka) - 2 pcs


  • Fillet of fish (choose different fillets - two or three low-textured fish) - 1,5 kg
  • Rice - 1 glass
  • Onions (choose large) - 3 pcs
  • Butter - 50 g

How to cook fish kulebyaka step by step with photos

Sourdough. Crumble yeast, mix with a tablespoon of flour and a little sugar, pour 100 ml of warm milk. Find a warm place in your kitchen and put it there. In 10 to 20 minutes the yeast should show what it can do. Doubling the volume of starter is an excellent result, you can continue and move on to the starter. The starter. Add all the water, the remaining milk (100 ml), 2-3 tablespoons sugar, 1/2 tablespoon salt, and half (350 g) of the flour to the starter. Knead with a mixer on low speed or with your hands. It should have a slightly thicker consistency than pancake batter. Leave the stew in the heat for about 1.5 to 2.5 hours, cover with a towel. I put it in the oven with a light bulb, it just enough heat. Every 30-40 minutes we need to knead the sourdough. Kneading removes carbon dioxide released by the yeast in the process of life, which inhibits them. Each time after crumbling the stew should rise faster than the previous time. When I catch myself thinking: I can't believe this!", I think I can move on to the next stage. Dough. Add margarine (50g), one whole egg and one egg white, the rest (350g) of flour to the stew. Knead the dough. It should be soft, then in the finished form it will remain soft. Return it to the heat under a towel for about 1.5 to 2.5 hours. Knead the dough every 40 minutes or so in the same way as for the sourdough. It will make two, sometimes three kneadings (see notes at the end). note at the end). After the last one we can proceed with the molding.

Stuffing. It should be put in a kulebyaka cool, so do not delay with it. I start making it right after kneading the sourdough. Boil the rice in water, salted a little more than necessary to taste. Fry the onion with butter until golden. Cut fish fillets into chunks of your preferred size.

Forming, proofing, baking. Put the kulebyaka on a towel or clingfilm, which will help you turn the voluminous cake and put it on a baking sheet. Stretch or roll out the dough. I prefer to stretch with my hands, so the gas is not squeezed out and the dough remains more puffy. The shape of the finished kulebyaka should be elongated, so I stretch it with this calculation. A closed kulebyaka is baked with the seam side down, so the first layer of stuffing will be on top. I put the fish so that its juice runs down to the bottom layers, then a layer of onion, and then I finish with the rice, which has to absorb everything. Salt and pepper the fish.

I roll it up and place it on a baking sheet, greased with margarine, with the seam side down.

Now we must leave it to rise for 50-60 minutes in a warm place, covered with a towel. Bake for 35-45 minutes, gradually lowering the temperature from 200 to 160 degrees with the oven humidified. 5 minutes before it's ready, brush with melange for color and shine (whisk 1 egg yolk, 1 teaspoon of water, a pinch of sugar). Let cool slightly before slicing - then excessive moisture will leave the dough and the crumb will be much lighter and fluffier.

Bon appetit!

Nutritional Value:

Whole Dish:
5192.7 Calories
262.4 g
134.5 g
747.8 g
Per Serving:
346.2 Calories
17.5 g
9 g
49.9 g
184.1 Calories
9.3 g
4.8 g
26.5 g

Salt, Flour, Sugar, Butter, Onions, Rice, Water, Milk, Chicken Eggs, Margarine, Bread, Fish Fillet, Yeast, Cakes, Bakery

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