Kulebiaka Russia Recipes

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.

SALMON KULEBYAKA

Steps:

• Preheat oven to 350 degrees F. Melt butter over low heat and saute onion until translucent. Mix in rice, mushrooms, dill, and lemon juice and let cool.
• Lay out puff pastry, place rice mixture over half of pastry and place salmon on top. Season with salt and pepper, and cover with eggs. Fold over pastry and seal with beaten egg.
• Crimp the edges of the kulebyaka. Brush with egg and poke a couple of holes in the pastry to let out steam. Bake for about 30 minutes until pastry is golden brown. Let cool and serve.

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 COULIBIACS

Steps:

• Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces.
• Melt 3 tablespoons butter in a medium saute pan over medium-high. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks.
• Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine.
• On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16-inch rectangle, 1/8 inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired.
• Preheat oven to 425 degrees, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about 1/4 cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes.
• Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown, about 30 minutes. Serve warm, with lemon wedges and sauce.