Cooking salmon kulebyaku

To prepare 2 kg of this dish, we will need:
Salmon or salmon trout fillet 500 g , you can also use other red fish
Boiled, chopped viziga 250 g
Butter 175 g
Lemon, juice squeeze 1
Small shallots, finely chopped
1 chopped parsley and dill 1 tsp (each)
Eggs (4 —hard-boiled and sliced)
Buckwheat 150 g
Salt
Boiling water 300 ml
Breadcrumbs
Dough for kulebyaki:
Fresh yeast 20 g
Warm milk 250 ml
Flour 500 g
Eggs, beaten 4
Butter, soft 250 g
Salt
The recipe for cooking this fish dish:
To prepare the dough, dilute the yeast in the milk. Beat with half the flour, close and put in a warm place for 45 minutes until it doubles in volume.
Whisk with eggs, butter, remaining flour and a little salt. Beat gently until the dough becomes homogeneous and does not stick to your hands. Close and leave to stand for another 45 minutes or until it doubles in volume.
Fry salmon or other red fish in 30 g of butter with lemon juice for about 10 minutes. Let it cool down.
Fry the viziga and shallots in 60 g of butter for 5 minutes . Put the chopped herbs and cook for another 2 minutes. Let cool, then mix with hard-boiled eggs. Mix buckwheat with egg. Lightly fry the grains over medium heat. Put 30 g of butter, add a little salt and pour boiling water. Close and cook the fish, without bringing it to a boil, for 20 minutes or until all the water has evaporated.
Stir with a fork to separate the grains. Let it cool down. On a floured cloth, roll out the dough into a rectangle 1 cm thick . In the middle of the rectangle, lay out a layer of the mixture with a visiga. Cover with a layer of buckwheat and put salmon on top.
Lay out a layer of buckwheat and another layer of viziga. Wrap the edges of the dough over the filling so that they connect in the middle, and pinch them well. Turn the oiled baking sheet over the kulebyakoy. Lift the cloth and the baking sheet together to turn the kulebyaku onto the baking sheet so that the "sealed" seam is at the bottom.
Brush off the excess flour from the dough and put the kulebyaku in a warm place for half an hour. Beat the remaining egg and grease the top of the dough, sprinkle with breadcrumbs. Bake the fish kulebyaku in a preheated oven to 200 °In the oven for 45 minutes or until the dough is browned and ready.
Melt the remaining butter and grease the top of the kulebyak with it; cut the kulebyak in half along the length, then cut each half across into slices (into 12 parts) and slide the whole kulebyaku from the fish onto a serving dish. Ranking casino online