Preparation

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 diametre) open. Brush the sides with butter and bake in the oven (210-220 C) until it is ready. Rasstegay can also be served to Ukha soup.

Ingredients

  • 2 lb yeast dough
  • 2 lb white sturgeon (stellate sturgeon)
  • 2 ea onion
  • 5 oz butter
  • salt
  • black pepper ground
  • 2 tbsp butter for brushing