Main CourseDinner

Kalakukko

Name: Kalakukko
Prep time: 1 h
Cook time: 4 h
Total time: 5 h 30 min
Yield: 4 annosta
Cuisine: scandinavian, finnish
Ingredients: 300 g rye flour; 100 g all-purpose flour; 200 ml water warm; 1 tl salt; 500 g freshwater fish cleaned, gutted, heads and tails removed; 200 g pork belly thinly sliced; 0,5 tl salt; 0,25 tl black pepper freshly ground; 1 rkl butter melted

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 5 t 30 min
Annoksia: 4
Vaikeustaso: Vaikea

Allergeenitiedot: saattaa sisältää seuraavia: kala, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

crust

300 grye flour
100 gall-purpose flour
200 mlwater, warm
1 tlsalt

filling

500 gfreshwater fish, cleaned, gutted, heads and tails removed
200 gpork belly, thinly sliced
0,5 tlsalt
0,25 tlblack pepper, freshly ground

glaze

1 rklbutter, melted

Välineet

rolling pin · large bowl · baking sheet · parchment paper · aluminum foil

Valmistusohje

Vaihe vaiheelta

1
Combine the rye flour, all-purpose flour, and salt in a large bowl for the crust.
Noin 2 min
2
Gradually add the warm water to the flour mixture, mixing until a stiff dough forms.
Noin 5 min
3
Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.
Noin 15 min
Kokin vinkki: The dough should be quite firm.
4
Cover the dough with a clean cloth and let it rest for 30 minutes.
Noin 30 min
5
Preheat your oven to 175°C (350°F).
Noin 10 min
6
Roll out the rested dough into a large oval shape, about 0.5 cm (0.2 inches) thick.
Noin 5 min
Kokin vinkki: It should be large enough to enclose all the filling.
7
Season the freshwater fish with salt and black pepper.
Noin 2 min
8
Arrange half of the sliced pork belly on the center of the dough.
Noin 2 min
9
Layer the seasoned fish on top of the pork belly.
Noin 2 min
10
Top the fish with the remaining pork belly.
Noin 2 min
11
Carefully fold the edges of the dough over the filling, sealing it completely to form a tight, loaf-like shape.
Noin 10 min
Kokin vinkki: Pinch the seams firmly to prevent any leaks during baking.
12
Place the kalakukko on a baking sheet lined with parchment paper.
Noin 1 min
13
Bake for 30 minutes at 175°C (350°F) to set the crust.
Noin 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.
Noin 3 t 30 min
Kokin vinkki: 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.
Noin 1 min
17
Allow the kalakukko to rest for at least 30 minutes before serving.
Noin 30 min
Kokin vinkki: This allows the juices to redistribute and makes it easier to slice.

Säilytä hyvänä

Säilytys

Store leftover kalakukko wrapped tightly in foil or plastic wrap in the refrigerator.

Uudelleenlämmitys

Reheat slices in a moderate oven or microwave until warmed through.