Main CourseDinner

Kalakukko

Name: Kalakukko
Prep time: 1 h
Cook time: 4 h
Total time: 5 h 30 min
Yield: 4 porties
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 el 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.

Een origineel recept van Forkin

Totale tijd: 5 uur 30 min
Porties: 4
Moeilijkheid: Moeilijk

Allergeneninformatie: kan vis, gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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 elbutter, melted

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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