Rybnik is the traditional Russian closed pie in the form of the boat. Very tasty, fragrant, it perfectly will approach both a holiday table and daily. It is possible to use this fish dish and in a post.
It is required to you
- sole fillet;
- flour;
- water;
- yeast powder;
- salt;
- sugar;
- egg;
- lemon;
- nutmeg;
- caraway seeds;
- sesame;
- pepper;
- fresh greens.
Instruction
1. Take 600 grams of fillet of sole, carefully wash out, dry a towel, cut on two parts, give everyone the form of fish. Salt to taste, pepper, nutmeg. Wash up one lemon, cut across, squeeze out juice on both parts of a fish fillet.
2. Knead dough. For this purpose part 1 teaspoon of salt, 1 teaspoons of sugar and a bag of a yeast powder in a glass of warm water. Add in the small portions 450 grams of flour and 4 tablespoons of vegetable oil. Carefully knead dough. It has to turn out soft, elastic, not stick to hands. Include an oven on temperature of 200 degrees. A table or a kitchen board sprinkle with flour. Roll from the test flat cake with the size in one length and two width of a fish fillet.
3. Lay out one part of fillet on the middle of flat cake. From sides make an incision dough wide strips. Take greens; неколько branches of parsley, cilantro, fennel. Wash out, dry and small chop. Fill greens on fillet. And from above put the second part of fish.
4. Test strips to a propelenayta a fish fillet, having connected the opposite ends and properly pinching them from above. In sides add some greens to holes too. Strew with sesame and caraway seeds. Put on a polchal to the warm place. Then grease top of Rybnik with a frothed eggs, carefully lay out pie on the oiled baking tray.
5. Put in the warmed oven. Bake before formation of a ruddy crust about 45 minutes. To define readiness of Rybnik, pull out pie from an oven and slightly stir up. If fish in the test moves, so she пропеклась and pie is ready. To a table give Rybnik hot. Eat by means of a fork and a knife, accurately removing the top crust.