Balyk Beshbarmak

Instructions

1. 1 Make a firm dough from flour, water, and salt then knead until smooth and let rest for thirty minutes covered.
2. 2 Poach fish fillets gently in broth with bay leaves and half the dill for fifteen minutes until just cooked through.
3. 3 Roll dough thin and cut into wide flat noodle strips about five centimeters across and ten centimeters long.
4. 4 Cook noodles in the fish broth for eight minutes until tender then drain and toss with butter on a serving platter.
5. 5 Flake the poached fish into large pieces and arrange them over the buttered noodles on the platter.
6. 6 Top with sauteed onion rings and garnish with remaining fresh dill and parsley then serve with hot broth alongside.