Main CourseDinner

Kalakukko

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

O rețetă originală de Forkin

Durată totală: 5 ore 30 min.
Porții: 4
Dificultate: Dificilă

Informații despre alergeni: poate conține pește, gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

crust

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

filling

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

glaze

1 lingurăbutter, melted

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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