6 - 8
How to cook Russian Sturgeon Pie (Rasstegay)
- 2 pounds (1 kg) white sturgeon (stellate sturgeon)
- 2 pounds (1 kg) yeast dough
- 2 onions
- 3 ounces butter
- Salt and pepper to taste
- 2 ounces butter for brushing
- Take all bones from the fish and chop it. Season with salt and pepper.
- Divide the dough into two parts.
- Roll out every part in a large round.
- Put it on a greased with butter baking sheet, smooth out evenly. Pierce the surface with a fork.
- Chop finely onion and fry in butter with a pinch of sugar until light brown. Cool down.
- Put fried onion evenly on the dough and after that chopped fish. Pour over melted butter.
- Pinch the edges so that it leaves the center (saucer size in diameter) open.
- Brush the sides with butter and bake in the oven (425°F / 220°C) until it is ready.
Sturgeons are among the world's most valuable wildlife resources. These northern hemisphere fishes can be found in large river systems, lakes, coastal waters and inner seas throughout Azerbaijan, Bulgaria, China, the Islamic Republic of Iran, Kazakhstan, Romania, the Russian Federation, Turkmenistan, Turkey, Ukraine, other European countries and North America.
Rasstegay (Rasstegai) is served hot as appetizer to Vodka or white vine. Rasstegay can also be served to Ukha.
This recipe for Russian Sturgeon Pie (Rasstegay) serves/makes: 6 - 8
The Russian Sturgeon Pie (Rasstegay) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sturgeon
Preparation Method: Baked