Best 3 Sturgeon Kulebiaka Recipes
Kulebiaka, a traditional Russian savory pie, is a feast for the eyes and the palate. This elaborate dish, often made for special occasions, consists of a rich yeasted dough enveloping a flavorful filling of sturgeon, rice, hard-boiled eggs, mushrooms, and herbs. The golden-brown crust, adorned with intricate patterns, adds to its visual appeal.
This article presents a collection of sturgeon kulebiaka recipes that cater to different tastes and skill levels. The classic recipe stays true to the original, using fresh sturgeon and traditional ingredients. For those seeking a more accessible option, a simplified recipe offers a streamlined approach without compromising on flavor. Additionally, a vegetarian version provides a delicious alternative for those who prefer a plant-based diet.
Each recipe includes detailed instructions, making it easy for home cooks to recreate this culinary masterpiece. Step-by-step guides cover everything from preparing the dough and filling to assembling and baking the kulebiaka. Whether you're an experienced baker or a novice cook, you'll find the guidance you need to create this impressive dish.
So, embark on a culinary journey and discover the art of making sturgeon kulebiaka. With these recipes as your guide, you'll be able to impress your family and friends with this delectable Russian delicacy.
SALMON KULEBYAKA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 10
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.
STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE
Steps:
- Preheat saute pan over medium high heat (hot pan, cold oil, food won't stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn't necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary.
BUTTER POACHED STURGEON
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer. Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and garnish with watercress, onions, and capers.
Tips:
- Use fresh sturgeon: Fresh sturgeon yields the best flavor and texture in this dish. If you can't find fresh sturgeon, you can use frozen sturgeon, but be sure to thaw it completely before starting the recipe.
- Don't overcook the sturgeon: Sturgeon is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
- Use a variety of vegetables: The vegetables in this dish add flavor, color, and texture. Feel free to use your favorite vegetables, or whatever you have on hand.
- Make sure the kulebiaka is well-sealed: Before baking, make sure the kulebiaka is well-sealed so that the filling doesn't leak out. You can do this by pinching the edges of the dough together or by using a pastry brush to brush the edges with egg wash.
- Serve the kulebiaka warm: Kulebiaka is best served warm, so be sure to let it cool slightly before slicing and serving.
Conclusion:
Sturgeon kulebiaka is a delicious and impressive dish that is perfect for a special occasion. With its flaky crust, savory filling, and beautiful presentation, this dish is sure to wow your guests. Whether you're a seasoned chef or a novice cook, this recipe is easy to follow and yields amazing results. So next time you're looking for a dish to impress, give sturgeon kulebiaka a try.
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