Kulebyaka with fish - Detailed recipes with photos.

fish coulibiack

What is the difference between a kulebyak and an ordinary pie with stuffing? Yes, because there are always more fillings in a kulebyak. Traditionally kulebyaka has an oblong shape so that the filling is good baked. The dough in the kulebyak is pretty cool to hold stuffing. And of course, cool dough allows you to give kulebyak various forms.

Contents

1 Stock Foto Kulebyak with fish
2 Kulebyaka fish lean

Stock Foto Kulebyak with fish

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Kulebyaka fish lean

For cooking fish lean kulebyaki us will need:

For lean yeast dough:

water 250 ml
wheat flour 600 g
dry yeast 1.5-2 teaspoons
starch 1 table spoon
pastes butter 2 tablespoons
sugar 1.5 tablespoons
salt to taste (1 teaspoon)

For lean fish fillings:

fish fillet 600 g
rice 1/2 cup
boiled medium potatoes 2 pcs
onion 1 head
green onion 50 gr
grows oil 1 tablespoon
salt to taste

You can cook fish lean kulebyak as follows:

Mix and knead all prepared ingredients for the dough. cool dough.

The dough should be cooler than with ordinary pies, otherwise the filling pushes the bottom layer of dough, and the shape that we will give just break up.

We remove the yeast dough in a warm place for proofing. When the dough will increase in volume by 2 times, we knead the dough well and set back

to fit a second time.

Boil the fish in a small amount of water, clean from possible bones and cut into pieces.

Boil potatoes and rice until tender; chopped potatoes in small cubes.

Fry finely chopped onion in vegetable oil, add chopped green onions, rice, potatoes and fish.

Fry for 5 minutes, salt and pepper to taste, leave cool down.

When the dough comes up a second time, separate 1/4 of the whole volume for decoration.

Roll out the dough into a large rectangular layer.

Formation of fish couleby:

Put the filling in the middle of a large rectangular layer and slightly die with your hands.
To the left and right of the filling, cut the dough into oblique strips, 4 cm wide and weave into a pigtail (as in the photo) – this is the back crocodile.
The crocodile’s head is folded from the top, and from the bottom parts of the crocodile twist the tail. From the left test we do
paws, eyebrows and eyes. You can make teeth with scissors crocodile and all sorts of bumps on the body of a crocodile.

Lubricate the resulting kulebyak with vegetable oil

We put in the oven preheated to 200 degrees and bake until golden color.

After they took the kulebyak out of the oven, cover with a towel and let our lean fish rest crocodile 15 minutes.

Serve hot on the table, and already on the table we start to cut into pieces