Cut prepared fish into fillets without skin and bones. Coat with hot fish bouillon or water and boil for 10–15 minutes with salt and pepper.

Sautee flour avoiding discoloring until roasted nut flavor, coo, pour in warm fish bouillon and boil for 7–10 minutes until it thickens.

Dice onion finely and sautee in margarine.

Let the fish cool down, cut off 2-3 wide stripes, chop the rest, add flour with bouillon, chopped greens, fried onion, salt, pepper and stir thoroughly.

Roll dough out in braid, divide into 10 equal parts, shape balls and let them sit. Then roll them out flat, place some stuffing in the center of each disk, top with fish slice. Fasten the edges together, leave a hole in the center.

Place rasstegais on a buttered baking sheet and let sit for 30–40 minutes, brush with egg and bake over 500^oF (260 °С) for 30–40 minutes until golden crust.

Butter ready rasstegais and serve.