- rye flour – 100 g
- butter – 250 g
- wheat flour – 450 g
- salt – 1.5 tsp.
- onion – 3 onions
- lightly salted sprat – 150 g
- white pepper – 4 peas
- dry yeast – 1, 5 bags (7 g each)
- milk – 2/3 cup
- allspice peas – 4 peas
- ghee butter – 6 tbsp.
- sugar – 1 tsp.
- white fish fillet – 700 g
Roll out the dough perpendicular to the direction of the first rolling, giving it a rectangle shape with a 1: 2 aspect ratio. Spread the remaining butter on half the layer and fold the dough like a book. Re-roll across to get a 30 by 50 cm formation.
Put in the fridge. Remove the heads, tails and fins from the kilka, finely chop the rest.
Fish cut into small pieces. Onions chop.
Crushed pepper in a mortar, lightly season with salt. Stir fish, sprat, onion and spice mix.
Lay the stuffing on the dough, leaving the edge about 1 cm free. Put in an oven preheated to 180 ° C, pour with melted butter. Cook for 10–12 minutes until the filling is ready.
Then fold it in half, like a book, and cook another 10 minutes. Get ready juicy from the oven, cover with a hot towel and let stand for 15 minutes.