Kalakukko
Kalakukko is a traditional Finnish fish pie baked in a rye crust. This hearty dish features small fish, typically perch or vendace, layered with pork belly inside a dense rye dough. It's a satisfying and portable meal, perfect for a cold day.
Una recepta original de Forkin
- Temps total
- 5 h 30 min
- Racions
- 4
- Dificultat
- Difícil
Informació sobre al·lèrgens: pot contenir peix, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
crust
- 300 grye flour
- 100 gall-purpose flour
- 200 mlwater, warm
- 1 ctsalt
filling
- 500 gfreshwater fish, cleaned, gutted, heads and tails removed
- 200 gpork belly, thinly sliced
- 0,5 ctsalt
- 0,25 ctblack pepper, freshly ground
glaze
- 1 csbutter, melted
Estris
rolling pin · large bowl · baking sheet · parchment paper · aluminum foil
Elaboració
Pas a pas
- 1
Combine the rye flour, all-purpose flour, and salt in a large bowl for the crust.
Uns 2 min
- 2
Gradually add the warm water to the flour mixture, mixing until a stiff dough forms.
Uns 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.
Uns 15 min
Nota de cuina: The dough should be quite firm.
- 4
Cover the dough with a clean cloth and let it rest for 30 minutes.
Uns 30 min
- 5
Preheat your oven to 175°C (350°F).
Uns 10 min
- 6
Roll out the rested dough into a large oval shape, about 0.5 cm (0.2 inches) thick.
Uns 5 min
Nota de cuina: It should be large enough to enclose all the filling.
- 7
Season the freshwater fish with salt and black pepper.
Uns 2 min
- 8
Arrange half of the sliced pork belly on the center of the dough.
Uns 2 min
- 9
Layer the seasoned fish on top of the pork belly.
Uns 2 min
- 10
Top the fish with the remaining pork belly.
Uns 2 min
- 11
Carefully fold the edges of the dough over the filling, sealing it completely to form a tight, loaf-like shape.
Uns 10 min
Nota de cuina: Pinch the seams firmly to prevent any leaks during baking.
- 12
Place the kalakukko on a baking sheet lined with parchment paper.
Uns 1 min
- 13
Bake for 30 minutes at 175°C (350°F) to set the crust.
Uns 30 min
- 14
Reduce the oven temperature to 125°C (250°F).
- 15
Cover the kalakukko tightly with aluminum foil and continue baking for another 3-4 hours.
Uns 3 h 30 min
Nota de cuina: The long, slow bake allows the fish and pork to cook thoroughly and the flavors to meld.
- 16
After baking, remove from the oven and brush the top with melted butter.
Uns 1 min
- 17
Allow the kalakukko to rest for at least 30 minutes before serving.
Uns 30 min
Nota de cuina: This allows the juices to redistribute and makes it easier to slice.
Conservació
Store leftover kalakukko wrapped tightly in foil or plastic wrap in the refrigerator.
Reheat slices in a moderate oven or microwave until warmed through.