Fish and Spinach Coulibiac

Fish and Spinach Coulibiac

120 min
Hard
1 serv.
387 g / 1 serv.

Rating

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Description

Traditional Russian closed pie made of yeast dough with a filling of red and white fish, spinach and green onions. The dish looks spectacular when sliced and is perfect for a festive table.

  1. Dissolve sugar and yeast in warm water, leave for 10 minutes until foam appears.
  2. Sift the flour, add salt, yeast mixture and vegetable oil. Knead a soft elastic dough.
  3. Cover the dough with a towel and leave in a warm place for 1 hour to rise.
  4. Cut the fish fillet into small cubes, season with salt and pepper.
  5. Wash the spinach, pat dry and chop. Finely chop the green onions.
  6. In a frying pan with a little oil, fry the minced garlic, add spinach and cream. Simmer for 2-3 minutes until spinach is soft.
  7. Mix the fish, spinach mixture, green onions and grated cheese. Season with salt to taste.
  8. Punch down the risen dough and roll out into an oval layer 5-7 mm thick.
  9. Place the filling in the center of the dough, leaving the edges free.
  10. Pinch the edges of the dough over the filling, forming a closed pie. Turn seam side down.
  11. Brush the coulibiac with beaten egg.
  12. Bake in a preheated oven at 180°C for 35-40 minutes until golden brown.
  13. Let the coulibiac cool slightly before slicing.
558
144 kcal / 100 g
kcal
33.5 g
8.6 g / 100 g
Protein
71.7 g
18.5 g / 100 g
Carbohydrates
15.6 g
4.0 g / 100 g
Fats