Kulebiaka Russia Recipes

STURGEON KULEBIAKA

Steps:

• Preheat oven to 350 degrees F.
• Season fish portions with salt and pepper. Place 1/2 of an egg sliced in the middle of a 6 by 4-inch piece of puff pastry, then cabbage, cooked. Top with basmati rice mixed with mushroom duxelle, fines herbs and last the fish. Make sure that each layer is very even.
• Moisten the edges of the pastry with a bit of egg wash. Pull the sides up on top of the fish, pinch together, then repeat with the ends. Repeat for each individual portion. Decorate the top with fish shaped pastry cut-outs, wash with egg wash. Bake for 16 minutes.
• Heat asparagus in butter with a mashed garlic clove. Season lightly with salt and pepper and add chervil. Place the asparagus in the middle of the plate without the butter. Cut the fish portion in 1/2 and place on top of the asparagus so that the cut sides show. Remove the garlic clove from the reserved butter and add in the caviar. Mix the caviar gently and spoon evenly to sauce each plate.
• Melt butter in saucepan. Add minced onions and saute until translucent. Add mushrooms and porcini and cook until liquid has evaporated. Add vermouth and slowly cook until evaporated. Add sour cream, bechamel, chives, and spices.
• Bring water to a boil with shallot and salt and simmer until shallot is tender. Whisk in butter and lemon juice.

KULEBIAKA- RUSSIA

Steps:

• 1. Kulebiaba meaning retangular pie. This is considered the King of Pies. DOUGH: Chill a large bowl.
• 2. Combine the butter, shortening, salt and flour.
• 3. With a pastry cutter, cut the hutter and shortening in till it resembles coarse meal.
• 4. Add 10 Tbls. of ice water or milk all at once. Mix. If it's still crumbly add a litte more ice water or milk till it forms a ball.
• 5. Divide dough in half, dust each piece with a LITTLE flour. Wrap separately in plastic or waxpaper. Refrigerate 3 hours until firm.
• 6. FOR THE SALMON FILLING:
• 7. Combine 3 quarts water, the wine, the onion, celery, carrots, peppercorns, 3 tablespoons salt, in stainless steel pot. Bring to boil over high heat, then lower the salmon in and reduce heat to low. Simmer 8 to 10 minutes until fish is firm to touch. With a slotted spatual, transfer to large bowl. Gently remove any skin or bones that may have been left of the fillets. Separate the fish into small flakes with a fork. Set the bowl aside.
• 8. In a large skillet, melt 2 Tbl. butter on high heat. Add the mushrooms, turn down heat and cook until soft. Place them in a bowl and toss with lemon juice, a bit of ground pepper and 1/4 tsp. salt.
• 9. In the same skillet melt 1 tsp. butter on high heat. Add the onion, holding aside 1 Tbl. of onion. Cook onion on lower heat until they are done, but not brown. Stir in 1 tsp. salt and 1/4 teaspoon pepper. Scrap into bowl with mushroom.
• 10. Melt 2 Tbl. butter in skillet on high heat and add remaining tablespoon of onion and turn down the heat. Cook until soft.
• 11. Add the rice to the skillet that has the tablespoon of onions. Cook the rice for 2 to 3 minutes. Stirring to coat each grain of rice with the butter.
• 12. Pour in the Chicken stock and bring to boil. Turn down the heat and cover. Cook rice until rice is tender and fluffy.
• 13. Turn off the heat and stir in the dill.
• 14. Add the cooked rice with the dill, onion, mushrooms and chopped eggs into the bowl with salmon. Toss lightly, but throughly evenly distribute everything. Taste to see if you want more seasoning. Set aside to cool.
• 15. FOR THE CABBAGE FILLING:
• 16. Cook the cabbage in a pot of boiling water with salt. About 5 mintues. Drain the cabbage in a collander. Set aside.
• 17. Melt butter on high heat and add the chopped onions. Reduce heat and cook until soft and lightly browned. Add some of the cabbage juice.
• 18. Add the cabbage and cover. Simmer over low heat until until the cabbage is tender. 30 to 40 mintues. Turn up the heat and boil until most of the liquid has evaporated.
• 19. Drain the cabbage. Combine the eggs, dill, salt, sugar, and pepper. Taste if it needs more salt or pepper or dill add it. Set aside to cool.
• 20. Butter a large cookie sheet into a long retangle
• 21. Place the filling of your choice lenghtwise on the dough about the a little less then the size of the sheet, leaving 1" of pasty on all sides. Brush the edges with egg yolk and cream mixture.
• 22. Roll second dough to the a little larger. Roll on to the rolling pin and roll over the filling as a top. Make a small round hole opening which will be the center of your flower. Press the edges together and crimp. Cut away any extra dough. Coat the whole dough surface with the eggs and cream wash.
• 23. Roll out the extra dough and cut like slender leaves. Roll small balls of dough. Roll long stems. Make a flower in the center of the dough with the leaves. Add stems and leaves. Add the little round balls of dough to make them look like berries. Brush with egg and cream wash. Roll with your hands, but not stretching the dough into long twists. Brush edges with egg and cream wash. Add the twists to the edges. Brush all the edges with egg and cream. Refrig. 20 mintues.
• 24. Melt 1 tablespoon butter and pour into hole.
• 25. Bake in preheated oven 400*. Bake in center oven for 1 hour or until golden brown.
• 26. Serve with Dill sauce make out of dry white wine, butter, lemon, and pepper, reduce and the add chopped dill. Cool. Add cream a tad of flour or cornstarch to thicken. Heat and serve.

SALMON KULEBYAKA

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Melt butter in a pan, add the finely chopped onion and cook gently for 10 minutes or until soft.
• Stir in the cooked rice, dill, lemon juice, salt and pepper.
• Roll out the puff pastry on a lightly floured surface to a 12 inch square.
• Spoon the rice mixture over half the pastry leaving a 1/2 inch border around the edges.
• Arrange the salmon on top; scatter the egg between.
• Brush the pastry edges with egg; fold it over the filling to make a rectangle, pressing the edges together firmly to seal.
• Carefully lift the pastry onto a lightly oiled baking sheet.
• Glaze with a beaten egg; pierce the pastry a few times with a skewer to make holes for steam to escape.
• Bake on the middle shelf of the oven for 40 minutes, covering with foil after 30 minutes.
• Leave to cool on the baking sheet, before cutting into slices.