Created in late-1800s Russia, this festive fish pie is classic comfort food.
The ingredient of Kulebyaka
- 100g (1/2 cup) white long-grain rice
- 60ml (1/4 cup) pouring cream
- 40g butter
- 1 leek, pale section only, thinly sliced
- 300g Swiss brown mushrooms, trimmed, thinly sliced
- 2 tablespoons chopped fresh continental parsley
- 400g skinless salmon fillets (see budget tip)
- 2 dried bay leaves
- 1 lemon, thickly sliced
- 2 boiled eggs, coarsely chopped
- 2 tablespoons chopped fresh dill
- Ground white pepper
- Melted butter, to grease
- 1 x 375g pkt frozen puff pastry block (see note), thawed
- 1 egg, lightly whisked
- Sea salt flakes
The instruction how to make Kulebyaka
- Cook the rice following packet directions. Transfer to a medium bowl. Stir in the cream.
- Meanwhile, melt the butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Increase heat to high. Add the mushroom and cook, stirring occasionally, for 12 minutes or until mushroom is soft and any excess liquid has evaporated. Stir in the parsley. Season with salt and pepper. Add to the rice mixture and stir to combine.
- Add the salmon, bay leaves and lemon to a clean frying pan. Cover with cold water. Place over medium heat. Bring to a simmer and cook for 10 minutes or until the salmon flakes easily when tested with a fork.
- Use a slotted spoon to transfer the salmon to a plate lined with paper towel. Pat dry. Discard bay leaves and lemon. Transfer to a bowl. Gently flake. Stir in the boiled egg and dill. Season with salt and white pepper. Set aside to cool.
- Preheat oven to 200u00b0C. Place an oven shelf in the lowest position. Brush a large baking tray with melted butter to lightly grease. Line with non-stick baking paper. Roll out the pastry to a 36cm square. Cut a 16 x 36cm rectangle from the square. Transfer to the prepared tray.
- Spread half the rice mixture over the pastry, leaving a 2cm border. Place the salmon mixture on top of the rice. Top with the remaining rice mixture. Lightly brush the border with half the whisked egg. Top with the remaining pastry. Use a fork to press the edges to seal. Brush with the remaining whisked egg. Use a sharp knife to cut a few slits, evenly spaced, in the top of the pastry. Sprinkle with sea salt.
- Bake on the lowest shelf of oven for 25-30 minutes or until pastry is golden and a metal skewer inserted into the centre comes out hot. Set aside for 10 minutes to cool. Cut into thick slices to serve.
Nutritions of Kulebyakacalories: 493.535 calories
calories: 24 grams fat
calories: 11 grams saturated fat
calories: 46 grams carbohydrates
calories: 24 grams protein