Recipe: Layer loaf with fish step by step with pictures | Handy.Recipes

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Layer loaf with fish

Cooked Kulebyaka with fish

Time to cook: 120 minutes

Nutritional Value

Homemade cakes are always welcome in every home. Your family will certainly appreciate this Russian dish.

Author of the recipe

Ingredients for kulebyaka with fish layered:


  • Milk - 1 glass
  • Egg yolk - 2 pcs
  • Chicken egg (To grease the kulebyaka before placing in the oven) - 1 pc
  • Yeast - 7 g
  • Sugar - 1 tablespoon
  • Salt (1 tsp. Spoon for dough, 1 tsp. spoon to season fish and rice) - 2 teaspoon
  • Butter (Melted butter) - 1 tablespoon
  • Vegetable oil (1 tbsp. Spoon for dough, 2 Tbsp. Tbsp. for fish poaching, 2 Tbsp. tablespoons for onions) - 5 tablespoon
  • Wheat flour / Flour (Flour may need a little more from 2.5-3 tbsp.) - 2,5 g
  • Fish (Fish (pelad - cheese) 30 cm long) - 1 piece
  • Rice (Rice TM Mistral) - 1/3 glass
  • Onions (Large onion) - 1 pc
  • Black pepper - 1/2 teaspoon
  • Spices (Herb mix (dill, parsley, basil) for stuffing) - 1 teaspoon
  • Sesame (To sprinkle over kulebyaka before placing in oven) - 1 teaspoon

How to cook kulebyaka with fish multilayer step by step with photos


Ingredients for cooking kulebyaka. In addition we need two or three pancakes. The pancakes can be baked the day before.

Add vegetable oil (1 tbsp. Spoon) and melted butter (1 Tbsp. tablespoon). Add sugar (1 Tbsp). tablespoon).

Separate the egg whites from the yolks. We do not need egg whites in this recipe.

Add two egg yolks to a lukewarm mixture of milk and butter.

Add granulated powdered yeast (7g) and salt (1 tsp. tablespoon)

Gradually add all the flour (2.5 to 3 tbsp.)

Knead the dough. Cover the dough with a piece of cloth or towel and leave to rise in a warm place.

While the dough is rising, prepare the filling for the kulebyaka. Peel the fish, remove the backbone and bones, and cut into pieces.

Cut the onions into half rings.

Put onions in a pan, add 2 tbsp. Put onions in a pan, add 2 tablespoons vegetable oil. Saute until soft and lightly golden browned.

Then put the fish in the pan, stir in 2 Tbsp of vegetable oil. spoonful of vegetable oil, pepper, salt to taste, add a mixture of spicy herbs (0.5 tsp. spoon). Slightly poach over low heat until softened. The fish (cheesecake) was with caviar, so I cut the caviar into pieces and put it between the fish slices.

The fish for the filling is ready.

Sautéed onions.

Add the rice from the company TM Mistral in a bowl, rinse, boil until half-cooked in salted water, then rinse well again. Rice in kulebyaka should be crumbly.

Rice is boiled and rinsed.

The dough has risen well enough, you need to knead it well and leave it for a second rise, previously covered with a towel. Then you can begin to cut the kulebyaka.

Divide the dough into two parts (one part should be slightly smaller).

Roll out the smaller part to 2-3 mm thick. Cut out an oval.

Using a rolling pin, transfer the dough oval to a baking sheet lined with baking paper (brush the baking paper with a thin layer of vegetable oil). Spread the uncooked rice on top of the pastry, then wash it until half cooked.

Sprinkle a layer of dried herbs (dill, parsley, basil) over the rice.

Place two or three pancakes on top of the rice.

Place slices of fish, sandwich the caviar between them. Flip the pancakes to the center of the kulebyaka, thus covering the fish pieces.

Spread the rice on top of the pancakes.

Roll out the second piece of dough, leaving some for shaped pieces of dough (grids, snowflakes). Transfer the prepared oval to the kulebyaka sheet. Cover the top layer of filling and press the edges together.

Roll out the rest of the pastry as thin layers and cut out the rack with a pastry cutter.

Flatten out the rack. If the pastry has not cut through in some places, you can correct this with a knife.

Transfer the lattice to the kulebyaka sheet. Cut off the rest of the dough with a knife.

Fold in the edges of the kulebyaka. Make punctures on the surface of the dumpling with a fork or wood splinter to allow steam to escape and avoid tearing the surface of the dumpling.

We have small pieces of dough left over to decorate the surface of the kulebyaka. Roll out the pieces of pastry and cut out snowflakes or other shapes using pastry cutters.

Coat kulebyaka surface with beaten egg and sprinkle with sesame seeds. Bake in oven. Bake until kulebyaka is nicely browned and ready.

Deliver the kulebyaka from the oven. Brush the dumpling with butter, cover with a paper towel and let it stand for a few minutes (15-20 minutes).)

Kulevyaka is ready.

Enjoy Enjoy!

Nutritional Value:

Whole Dish:
Calories
2209.5 Calories
Protein
155.1 g
Fat
115.6 g
Carbohydrates
183 g
100g:
Calories
155.6 Calories
Protein
10.9 g
Fat
8.1 g
Carbohydrates
12.9 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Onions, Spices, Rice, Sesame, Fish, Bread, Yeast, Egg Yolk, Cakes, Dough

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