Trout Soup and Rasstegai
Trout
Soup
1
kg (21Ü 3 oz) fresh trout, 11 cups water, salt, sprigs of dill or parsley.
Put
into boiling salted water cleaned and disembowelled trout cut into pieces and
boil, skimming off the foam, for 15 minutes. The trout soup is so savoury that
it does not need any seasoning except for minced greens.
For
the dough: 3 cups wheat flour, 25 g (3/4 oz) fresh yeast,
2 eggs, 1/3 ñuð butter, 1 1/2 cups
lukewarm water, 2 tbsp. sugar, salt For the filling: 350 to 400 g (12 to 14
oz) fillet of white fish, pike-perch or pike, 250 g (8 oz) salmon, 1 or 2 tbsp.
butter, salt, ground black pepper, herbs.
Prepare
yeast dough, roll it into a round strip, cut it into egg-like pieces, roll them
into rounds as large as a saucer, spread the prepared fish filling on each piece
and lay slices of salmon over the filling, join the opposite ends of the dough
and pinch the edges leaving the centre of the pasty open. Shape the rasstegai
into a boat, prick it with a fork, brush with egg yolk and bake at 356° to 392°
F until brown.
To prepare the fish filling, cut a fillet, sautvi it in butter and season with
salt, pepper and greens.
