Balyk byorek

Name: Balyk byorek
Cuisine: Russia
Ingredients: salt; 1 teaspoon paprika; 1 tablespoon fennel seeds; 2 pinches saffron; 1 egg; 2-3 tablespoons each finely chopped dill and parsley; 3 onions; 1 kg (2 lb) fish fillets; 1 teaspoon ground black pepper; 1 cardamom pod, pulverized

Preparation info

Difficulty
Easy

Appears in

Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

About

These are like ravioli with a fish filling. The dough is made as in the recipe for manty in the Uzbek.

Ingredients

1 kg (2 lb) fish fillets
3 onions
2-3

Europe
Russia
Fish course
Pescatarian
Eastern Europe
Gluten-free

Method

Cut the fish into 1 cm (½ in) pieces. Chop the onions finely, add the herbs and spices, all ground or chopped, and the salt. Combine everything and pour in the egg, well beaten; mix well. Prepare as for manty, using a heaped teaspoonful for each square.