Rasbegai with fish and rice
Cooking time:
1 hour 10 minutes
Active time:
40 minutes
Complexity:
Pro
Need to defrost
For rasbegai, you can use any white fish - halibut, cod or toothfish. Juicy pies with fish, rice and egg will appeal to the whole family.
5
Recipe "Raspegai with fish and rice "
Ingredients for 4 servings
yeast dough
300g
pike perch fillet
200 g
round grain rice
25 g
chicken egg
2 pcs.
onions
1 pc.
onion green
3-4 pens
sour cream 25%
50 g
vegetable oil
1 tsp
butter
10 g
ground coriander
pinch
bay leaf
1 pc.
salt
to taste
Step 1/10
Put the fish and dough 5-6 hours before cooking in the refrigerator and let it slowly defrost.
Step 2/10
Rinse the rice and cook until ready, the proportion of rice to water is 1: 2.5. Rice should turn out to be quite sticky, not dry.
Step 3/10
Boil hard-boiled eggs, cool, peel.
Step 4/10
Put the fish in boiling water for 3 minutes, along with salt and bay leaf, then immediately put on a plate.
Step 5/10
Cut the onions into cubes and fry in vegetable oil until tender. You can skip this step and not add onions at all.
Step 6/10
Cut the eggs into cubes, mash the fish with a fork. Mix with rice, fried onions and chopped green onions, salt, coriander and sour cream, mix.
Step 7/10
Divide the dough into 8 pieces, roll each with a rolling pin.
Step 8/10
Place the filling in the centre and pinch the boat-shaped pies, leaving a hole in the centre.
Step 9/10
Place the unbuckles on a baking sheet lined with baking parchment.
Step 10/10
Preheat the oven to 180C and bake the patties for about half an hour until golden. Grease hot cakes with butter and cover with a clean napkin until cool.
Ingredients for 4 servings
yeast dough
300g
pike perch fillet
200 g
round grain rice
25 g
chicken egg
2 pcs.
onions
1 pc.
onion green
3-4 pens
sour cream 25%
50 g
vegetable oil
1 tsp
butter
10 g
ground coriander
pinch
bay leaf
1 pc.
salt
to taste
Nutritional value per 100 g
Calories
288 kcal
Proteins
14 g
Fats
13 g
Carbohydrates
28 g
Saturated fat
6 g
Dietary fiber
1 g
Added sugar
1 g
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