Another variant on kulebyaka
26 August 2025 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
igenlodeI made another successful kulebyaka to use up the rest of the tin of sardines I had opened in order to make a pre-war "Fish Loaf", a.k.a. large baked fishcake roll (I had mashed in a single sardine as a substitute for anchovy essence!)
This time I used a couple of fillets of cheap frozen white fish, and used the fishy water in which I had defrosted them in which to cook up 3oz of stiff semolina in lieu of fish stock, into which I mashed the rest of the tin of sardines. I hard-boiled and sliced a single egg, chopped and fried an onion, and arranged the whole in layers with some (supermarket) fresh dill and seasoning interspersed.
The main problem was that I'd rolled the dough out much too *long* for the rather small and narrow fish fillets that I had available, and ended up folding it up four-square as a sort of flat parcel rather than lifting it up into the intended pasty-shape with a seam on top. This meant that I had a triple layer of yeast dough on one side and a single layer on the other, and the pie also split and leaked along the fold when baking. It still tasted good, though!
This time I used a couple of fillets of cheap frozen white fish, and used the fishy water in which I had defrosted them in which to cook up 3oz of stiff semolina in lieu of fish stock, into which I mashed the rest of the tin of sardines. I hard-boiled and sliced a single egg, chopped and fried an onion, and arranged the whole in layers with some (supermarket) fresh dill and seasoning interspersed.
The main problem was that I'd rolled the dough out much too *long* for the rather small and narrow fish fillets that I had available, and ended up folding it up four-square as a sort of flat parcel rather than lifting it up into the intended pasty-shape with a seam on top. This meant that I had a triple layer of yeast dough on one side and a single layer on the other, and the pie also split and leaked along the fold when baking. It still tasted good, though!