Traditional Russian dishes are always guests of honor at our tables. It is understandable: tested for centuries, tasty and healthy. One such dish is Kulebyaka - a closed cake, in which the filling plays the most important role. It can be absolutely any, but necessarily multicomponent. Kulebyaka with fish is an excellent version of this hearty and tasty dish.

5 recipes coulibiacs with fish

Kulebyak is just the case when not the Russians are adopting a recipe for foreign cuisine, but they, the foreigners, are trying to find out all the intricacies of making this large pie. What are the features of coulibiacs?

Yeast dough is traditionally prepared for her, but recently, innovative culinary specialists have tried both puff, and fresh, and even butter on kulebyaki. At the same time, the dough in the pie is the smallest component, just a shell for a chic filling.

 

We'll talk about the filling separately. It should consist of at least 2 components laid in layers, however, “royal” coulibiacs can contain more than a dozen of its tiers. Laying layers is a whole art. They are placed in a kulebyak either simply in parallel layers on top of each other, or by “corners” so that when cutting the pie, the filling in each piece is located in a triangle. And so that the fillings do not mix, they are separated from each other by thin pre-baked pancakes. However, in quick-fix kulebyaki, this fad is often omitted.

We offer 5 recipes kulebyaki, where the filling is based on fish. Such a pie turns out to be hearty, aromatic, can be put on the table on the fish days of the Fast. By the way, some culinary historians suggest that the name kulebyaka got its name just because of the fish: from the Finnish "Kala" (fish).

Read also:recipe kulebyaki with meat

Classic recipe coulibiacs with fish

How to cook a classic fish kulebyaka? In the cookbook of the famous Elena Molokhovets there is such a recipe, we take it as a basis and adapt it to modern products. Traditionally, red fish is taken for minced meat, and Molokhovets - zander, sturgeon and salmon. A little expensive But classic is a classic.

In addition, the stuffing goes:

  • onion;
  • Smolensk groats;
  • Chukhon oil.

Smolensk groats called crushed buckwheat. An ordinary kernel will do or an approximate version of it - done. Chukhon oil was called butter, usual today.

So, we are preparing a classic coulebyak with fish. We start with the test.

We take:

  • milk - 0.5 liters;
  • bag of dry yeast;
  • flour - about a kilogram (the exact amount is difficult to calculate);
  • granulated sugar - 4 tablespoons;
  • salt to taste;
  • 2 chicken yolks (raw);
  • butter - 210 grams.

Cook the dough on a dough. Knead the dough, diluting sugar (2 tablespoons) and yeast in warm milk. As soon as the yeast disperses, add flour, stirring until the consistency of the dough is close to sour cream. Next - put the container with the dough in a water bath, so that the dough volume doubled.

Grind the yolks with the remaining sugar. We drown the oil on low heat. In the suitable dough, we introduce the yolk-sugar mixture, flour (about 600 grams), salt, pour warm oil and knead the dough thoroughly. Powdered with flour on top and leave the dough in a warm place for a couple of hours, curing 1-3 times during this time.

For minced meat:

  • 1.3 cups of buckwheat (made or kernel);
  • zander - 700 grams;
  • sturgeon - 450 grams;
  • salmon - 220 grams;
  • large onion;
  • 100 grams of butter;
  • bunch of dill.

Zander should be cleaned, choose bones and cut into pieces. Fry in a tablespoon of oil with chopped onions and dill. Finely chop everything finely with a knife.

Boil the cereals to a friable state, then - grind through a sieve and mix with minced fish. Cut salmon with sturgeon into plates.

We divide the dough into 2 unequal parts. We roll out approximately 2/3 of the dough with a centimeter-thick layer and immediately transfer it to the baking sheet - there we collect the cake and collect it. We spread on the dough a tier of half fish-buckwheat minced meat, level it. Then make a layer of sturgeon with salmon. We report porridge with fish from above. Kulebyaku cover the rest of the dough, rolled thinly, and pinch the edges.

We let go of the cake for half an hour so that it is infused, and then grease it with an egg and send it for an hour to the oven, heated to 160 degrees.

This is a real classic recipe for couleby with fish, described in a book from 1901.

Kulebyaka with salmon

A more simplified and less expensive version of the classic couleby is a salmon pie. Of the good red fish, salmon is perhaps the most affordable. We take the yeast dough, as from the previous classic recipe. The filling tiers of the filling are interlaced with pancakes. We prepare them in advance.

The pancake dough needs to be prepared from:

  • 1 eggs
  • 1/3 cup of milk;
  • starch - 2 tablespoons;
  • finely chopped bunch of greens (parsley or dill).

We mix all the ingredients, whisk with a whisk and bake pancakes. They should go 5 pieces.

And in the filling we need:

  • eggs - 3 pieces;
  • rice - half a glass;
  • onion - 2 onions;
  • garlic - 2-3 teeth;
  • chicken broth - 200 milliliters;
  • salmon - half a kilogram of fillet;
  • ground black pepper and salt to taste;
  • a bunch of greens (dill or parsley).

Boil eggs and rice. We cook rice so that the groats are crumbly.

Then it must be fried with chopped onion and garlic in a pan in vegetable oil. Pour the broth to the rice, bring to a boil and set aside for 20 minutes.

While the rice swells, fry the second onion in oil, chopped in half rings.

Dice the salmon. Salt and sprinkle with pepper. We clean the eggs and cut them into cubes.

We collect kulebyaku. On a baking sheet covered with parchment, put a centimeter layer of dough (about 2/3 of the total volume). Put two pancakes on the dough. Above is half the rice. Then a layer of salmon. On it - onion in half rings. Then again rice (the rest). The top layer is eggs and chopped greens. Cover the filling with pancakes on top.We cover the remaining dough with a layer and pinch the edges.

A biscuit is baked for about an hour at a temperature of 160-165 degrees.

Fish kulebyaka with potatoes

 

This dish can be made economical if you take inexpensive fish. It will take 2 varieties - red, for example, pink salmon, but better - salmon, and white, for example, cod.

Ingredients:

  • yeast dough - 600 grams:
  • white and red fish - 200 grams each;
  • boiled potatoes - 400 grams;
  • one onion and one carrot;
  • salt to taste and ground black pepper.

Boil the fish, remove the bones, and chop the flesh with a fork, salt and pepper. Grate potatoes on a coarse grater.

Grated carrots and chopped onions should be fried until cooked in vegetable oil in a pan.

Roll out the dough in a thin layer. Lay on it in layers: potatoes, fish, onion and carrot passivation. Gently roll the dough with the filling roll and lay on the baking sheet down “seam”.

Bake for 50-60 minutes in the oven at 170 degrees.

Kulebyaka with puff pastry fish

 

Puff pastry can be bought at the store - this is a great way out of the situation when you want a quick fish pie.

So we need:

  • puff pastry - 500 grams;
  • fillet of any fish - 500 grams;
  • fat mayonnaise - 5 teaspoons;
  • onion - 1 large;
  • chicken egg - 1 piece;
  • one lemon;
  • chopped greens, salt and black pepper - to taste.

If the dough was frozen - it must be thawed in advance.

Cut the onion into half rings and fry until gilded. Add the fillet cut into a cube to it. Salt, pepper and sprinkle with lemon juice. Fry until tender. Drain excess liquid and cool the filling.

We divide the dough in half, roll both layers about 5-6 millimeters thick. Put greens on one layer, top with fish, grease with mayonnaise and sprinkle with the rest of the greens. Cover with a second layer of dough and pinch the edges. Kulebyaka will be ready in half an hour if baked in an oven preheated to 220 degrees.

Kulebyaka with salmon, mushrooms and spinach

 

This recipe can be attributed to the simplest, despite the impressive amount of ingredients. And if you take ready-made puff pastry - then the recipe for fish kulebyaki will turn out from the series “Guests on the Doorstep”.

So, for cooking we need:

  • puff pastry - 600 grams;
  • mushrooms (champignons or honey agarics) - 200 grams;
  • raw salmon - 250 grams;
  • a bunch of spinach;
  • one medium onion;
  • vegetable oil as needed;
  • a raw egg.

The dough is subjected to natural defrosting.

Rinse and dry the spinach with a paper towel.

In a frying pan, fry the onions pre-cut in half rings. To it we add diced mushrooms, bring to a half-ready. Throw chopped spinach into the pan. Fry a couple of minutes. Remove from the stove.

We cut the salmon straight into the raw cube. Add to the mushroom-spinach mixture and mix.

After sprinkling the baking sheet with vegetable oil, we put on it dough rolled out in a thin layer so that the edges hang. Spread the filling. We pinch up the edges with a durable seam. Beat the egg and grease the future coulibian with it.

The oven needs to be warmed up well. We put a baking sheet in it and bake at 220 degrees for half an hour. The best hint of readiness is a golden uniform shade of baked dough and aroma throughout the house.

Kulebyaka with fish is good both in hot and in cold form. At the same time, baking can be attributed to rather low-calorie dishes, both delicious and satisfying.

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