Main CourseDinner

Kalakukko

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 5 godz. 30 min
Porcje: 4
Trudność: Trudny

Informacja o alergenach: może zawierać ryby, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

crust

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

filling

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

glaze

1 łyżkabutter, melted

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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