Soak the sturgeon marrow overnight in water, wash the next day, cover with fresh water, and boil until it becomes tender and translucent. Add salt, allspice, ½ parsley root, and ½ onion. Turn out into a coarse sieve, (if desired, rinse with cold water,) finely chop, and add salt. Separately prepare rice (see the Remarks) by boiling the rice in water with 1 onion, 1 parsley root, and 1 spoon oil. Mix the boiled rice with 1 spoon fish bouillon, dill, parsley, and the chopped sturgeon marrow. Roll out the dough, place ¾ of this stuffing on the dough, and top with very thin slices of boned fish, slightly salted, sprinkled with black pepper, and dried in a napkin. Use pike, zander, bream, salmon (lososina or semga), sturgeon, or whitefish. Cover with the remaining stuffing, place the dough on top, and bake in the oven for approximately 1 hour.