No. 1386 — Traditional Russian Fish Kulebyaka
English historical translation of Molokhovets recipe No. 1386 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare yeast dough for six people with 1½ Russian pounds of flour, ⅜ pound of butter, three egg yolks, one glass of milk, thick yeast and a teaspoon of salt.
First make a sponge from milk and yeast. When risen, add butter, yolks, salt and the rest of the flour and let rise again.
Debone 1½ pounds of zander, slice and fry with a minced onion, a spoonful of butter and chopped fresh or dried dill; mince the mixture.
Rub 1¼ glasses of Smolensk groats with an egg, dry and sieve.
Boil 1¼ glasses of water with ¼ pound of butter. Stir in groats quickly, salt and put briefly in the oven to dry and brown, then sieve again.
Combine thoroughly with the fish forcemeat. Prepare one pound of thinly sliced sturgeon and half a pound of salmon.
Shape long or round pastry; layer half of groats and fish filling, then sliced sturgeon and salmon, then the remaining mixture.
Pinch closed, leave to rise for half an hour, glaze with egg and bake. The author calls this authentic Russian kulebyaka.
To provide
For six people, dough: 1½ Russian pounds of flour and 1 glass of milk ⅜ Russian pound of butter and 3 yolks 2 zolotnik of dry yeast | For filling: 1½ Russian pounds of zander, 1 onion and 1 pound of sturgeon ½ Russian pound of salmon and 1¼ glasses of Smolensk groats 2 eggs, ¼ Russian pound of butter and dill |