Kulebyaka with fish

A selection of common fish kulebyaki recipes with step-by-step photos and instructions. We will tell you and show you how to cook fish kulebyaka at home!

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Recipes for kulebyaki with fish

Ingredients

Wheat flour – 540 g

Dry instant yeast – 1 tsp.

Butter – 100 g

Interior:

Onions – 2 pcs.

Butter – 30 g

Additionally:

Vegetable oil – 1 tsp.

Ingredients

Wheat flour – 80 g

Dry yeast – 6 g

Main dough batch:

Wheat flour – 500 g

Chicken egg – 2 pcs.

Vegetable oil – 100 ml

Salt – 2 pinches

For the inside

White fish fillet (hake) – 260 g

Smoked fish fillet (silver carp) – 130 g

Onions – 150 g

Vegetable oil – 50 ml

Ground black pepper - to taste

Egg yolk – 1 pc.

Ingredients

Potatoes – 100 g

Garlic – 1 clove

Ground dark pepper – 0.5 g

Yeast dough – 500 g

Ingredients

Kulebyaka dough – 1 kg

Champignons – 300 g

Chicken eggs – 5 pcs.

Butter – 150 g

Parsley (dill) - to taste

Ground pepper - to taste

Ingredients

Puff pastry without yeast – 400 g

Barley – 0.5 cups

Onions – 1 pc.

Sunflower oil – 2 tbsp.

Thyme - to taste

Ground dark pepper - to taste

Ingredients

Milk – 2 cups

Chicken egg – 2 pcs.

Salt – 2 pinches

Vegetable oil - for frying

For the inside:

Mushrooms (fried) – 250 g

Fish (pink salmon) – 500 g

Rice (boiled) – 300 g

Onions (for mushrooms) – 1/2 pcs.

Green onion – 100 g

Chicken egg (boiled) – 2 pcs.

Chicken egg (raw) – 1 pc.

Carrots (raw) – 1 pc.

Ground dark pepper - to taste

To shape the cake:

Yeast dough – 600 g

Chicken yolk – for greasing the pie

Vegetable oil - for greasing the baking sheet

Wheat flour - for dusting

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Kulebyaka with fish - the best 5 recipes

Dishes have always been Russian and are always guests of honor on our tables. It’s understandable: it’s been tested for centuries, it’s tasty and healthy. One of these dishes is kulebyaka - a closed pie in which the inside plays the most important role. It may be completely different, but it will certainly be multicomponent. Kulebyaka with fish is an excellent version of this hearty and tasty dish.

5 recipes for kulebyaki with fish

Kulebyaka is exactly the option when it is not the Russians who adopt the recipe of foreign cuisine, but they, the foreigners, try to find out all the intricacies of making this huge pie. What makes kulebyaki unique?

The dough for it is usually prepared with yeast, but recently innovative chefs have tried puff pastry, unleavened, and even rich dough on kulebyaki. With all this, the dough in the pie is a smaller component, just a shell for the luxurious interior.

Traditional recipe for kulebyaki with fish

How is traditional fish kulebyaka prepared? There is such a recipe in the cookbook of the famous Lena Molokhovets, let’s take it as a base and adapt it to modern products. Usually reddish fish is used for minced meat; Molokhovets uses pike perch, sturgeon and salmon. Expensive? But that's what a classic is.

In addition, the following are used for minced meat:

onion;
Smolensk groats;
Chukhon oil.

Crushed buckwheat was called Smolensk grain. An ordinary kernel or its approximate version will do - done. Chukhon butter was the name given to the now common butter.

So, let's prepare traditional kulebyaka with fish. Let's start with the test.

We take:

milk – 0.5 liters;
a packet of dry yeast;
flour - about a kilogram (it is difficult to calculate an exact amount);
granulated sugar – 4 tablespoons;
salt to taste;
2 chicken yolks (raw);
butter – 210 gr.

We prepare the dough on the dough. Mix the dough by dissolving sweet sand (2 tablespoons) and yeast in warm milk. As the yeast disperses, add flour, stirring until the dough mixture approaches sour cream. Next, place the container with the dough in a water bath so that the size of the dough doubles.

Grind the yolks with the remaining granulated sugar. Heat the oil over low heat. Add the yolk-sugar mixture, flour (about 600 g), salt into the suitable dough, pour in warm oil and carefully knead the dough. Dust the top with flour and leave the dough in a warm place for a couple of hours, kneading it 1-3 times during this period of time.

For minced meat:

1.3 cups of buckwheat (spread or kernels);
pike perch – 700 gr;
sturgeon – 450 gr;
salmon – 220 gr;
large onion;
100 grams of butter;
bunch of dill.

The pike perch must be cleaned, bones removed and cut into pieces. Fry in a tablespoon of oil with chopped onion and dill. Finely chop everything ready with a knife.

Boil the cereal until crumbly, then grind through a sieve and mix with minced fish. Cut the salmon with sturgeon into slices.

Divide the dough into 2 unequal parts. Roll out approximately 2/3 of the dough into a layer a centimeter wide and immediately transfer it to a baking sheet - there we will assemble the kulebyak. Place a layer of half the minced fish and buckwheat on the dough and level it out. Then we make a layer of sturgeon and salmon. Top with porridge and fish. Cover the kulebyaka with the rest of the dough, rolled out thinly, and pinch the edges.

Let the cake sit for half an hour, then brush it with egg and put it in the oven for an hour, preheated to 160 degrees.

This is a real traditional recipe for kulebyaki with fish, described in a book from 1901.

Kulebyaka with salmon

The lightest and least expensive version of traditional kulebyaka is salmon pie. Of the good reddish fish, salmon is perhaps the most affordable. We take yeast dough, as from the previous classic recipe. Layer the filling tiers of the inside with pancakes. We prepare them in advance.

Pancake dough must be prepared from:

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

Mix all ingredients, whisk and bake pancakes. There should be 5 of them.

And for the filling we will need:

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

Boil eggs and rice. Cook the rice until the grains are crumbly.

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

While the rice is swelling, fry the second onion, chopped into half rings, in oil.

Cut the salmon into cubes. Add some salt and sprinkle with pepper. Peel the eggs and cut into cubes.

We collect kulebyaka. On a baking sheet covered with parchment, place a centimeter layer of dough (approximately 2/3 of the total size). Place two pancakes on the dough. Top with half of the rice. Then - a layer of salmon. On it - onion in half rings. Then - rice again (the rest). The top layer is eggs and chopped greens. Cover the top of the filling with pancakes. Cover with a layer of the remaining dough and pinch the edges.

The kulebyak is baked for about an hour at a temperature of 160-165 degrees.

Kulebyaka with fish

For the recipe you will need:

Making recipe:

First, prepare yeast dough for the kulebyaki using any usual method per 200 ml of milk. I have a cool dough:

In 200 ml. dissolve 50g of warm milk. new or 0.5 p. dry yeast. Then add 2 eggs, 4 full tbsp. sugar, 0.5 tsp. salt, 100g. melted margarine and mix well. Then add 500-550 g of flour and knead the dough.

Place the dough in the refrigerator for 1 hour. There is no need to knead it during this hour. In an hour it will come up and be ready to eat.

While the dough is rising, prepare the filling.

Finely chop the onion (2 medium heads) and fry in a deep frying pan to drain. oil until golden. Then turn off the heating of the pan.

Chop 700 g of sea fish fillet (I have pollock) quite finely with a knife and place in a frying pan with the onion.

Hard-boil eggs (2 pcs.), finely chop and add to the frying pan with the entrails.

Season with salt and pepper to taste, sprinkle with finely chopped dill. Mix well. The inside is ready.

You can also cook the filling and add 0.5 tbsp. rice or buckwheat. I didn't add this because... Some of my picky people may be capricious. And if the fish is not fatty, then you can add 50 grams of plums to the filling. oils

Even in a fish kulebyak, you can put a layer of pancakes between the dough and the insides to hold the filling together more tightly. It's not necessary, but I wanted to create it.

That's why I baked pancakes from the dough: 200 ml of milk + 2 eggs + 1 tbsp. without top sugar + 0.5 tsp. salt + 100 g flour. There were 7 pancakes. (Almost 5 pieces are enough.)

Now you can collect the kulebyaka.

Roll out the dough into an oval layer approx. wide. 1 cm, leaving a little dough for decoration.

Then place 4 pancakes on the dough.

Then add a strip of filling onto the pancakes.

We wrap the edges of the pancakes so that they tightly wrap the filling. And put the 5th pancake on top for safety.

Now close and pinch the dough into a fish shape. And place the kulebyak seam-side up on the greased river. oil pan. Decorate to your liking, brush with yolk, prick with a fork, and bake in a preheated oven over low heat until done, about 40 minutes. I won’t say anything about how many degrees, because... The thermometer in my stove does not work. When everything is ready, remove the kulebyaka from the oven and let it cool slightly. Then we cut it into pieces that suit our appetite and eat. Bon appetit!

Kulebyaka with fish made from yeast dough

Now I suggest you prepare kulebyaka with a whole piece of fish and fried onions from yeast dough in the oven. Kulebyaka usually has an elongated shape. Therefore, I will show you how to prepare a beautifully decorated pie without violating this condition. The kulebyaki dough comes out tender and tasty. The fish is perfectly baked, soaked in the juice of the onion, previously fried in oil. Pieces of kulebyaki hold their shape unsurpassed, the inside does not spill out. Our step-by-step recipe with photos will help you cope with the manufacturing process.

Ingredients:

wheat flour - 600g;
drink of any fat content – 250 ml;
chicken egg – 1 piece;
refined vegetable oil – 100 ml;
dry yeast – 1 sachet (10g);
drinking water – 100 ml;
table salt – 1 tsp;
sweet sand - 2 tbsp. l.;
fish fillet – 800 g;
onion – 200g;

How to cook kulebyaka with fish from yeast dough

Knead the dough, previously “revitalizing” the yeast. Pour the yeast into a deep container. Add one tablespoon of sugar to them, stir everything and pour in a small amount of warm water, and mix well again. Let the consistency sit until the reaction occurs and the yeast reacts, forming a cap of foam.

Pour the warm drink into a deep container. The drink cannot be consumed cold, as this will negatively affect the quality of the dough. Therefore, take it out in advance so that it has time to warm up to room temperature. Or dilute it with a small amount of hot water. Add kefir, 50 mm vegetable oil, salt and sugar. Mix everything.

Add mature yeast to the resulting consistency. Stir the resulting mass and leave it alone for about 5 minutes. The yeast will begin to create foam, this will be a sign that it is time to add flour.

Sift the flour and add portions into the cup, kneading the dough.

The dough should be soft, slightly airy, and it should not stick to your hands. Cover the plate with the dough with a towel and leave to mature.

We clean the onions, removing the top, non-edible layer and the root.

We wash the peeled onions under cool water and cut them into thin half rings.

In a perfectly heated frying pan, fry the onion with oil. Over moderate heat, bringing it to a golden color.

The dough should approximately double in size.

It needs to be crushed.

Let the dough rest again until it doubles in size again. Now the dough is ready and can be used for its intended purpose.

Place the dough on a pre-floured cutting surface.

Roll out a piece of dough into an oblong piece. The fish must be freed from skin and bones, if any, and sprinkled with a small amount of salt on top. Place a piece of fish fillet in the middle of the workpiece, lengthwise. In all this, the edges of the dough must remain without any interior.

Place fried onions on top of the fish.

We make cuts along the inside, diagonally.

Place strips of dough one at a time, stacked on top of each other, on top of the dough. Alternating strips of dough between each other from different sides.

In this way we completely cover the filling. Cover the sides of the dough and form the outline of a fish head and tail. Place the pie dough on a baking sheet lined with parchment paper in advance.

Beat the chicken egg.

Brush the surface of the pie with beaten egg. And place the baking sheet in the oven, preheated to 180 degrees for 40 minutes.

During this period of time, the pie should be covered with a golden brown crust. If this does not work out, give it more time to bake.

The pie is ready. Remove from the oven; if desired, brush the top of the pie with melted butter. Let it cool slightly. Remove from the baking sheet and serve.