Main CourseDinner

Kalakukko

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

Izvirni recept avtorja Forkin

Skupni čas: 5 h 30 min
Porcije: 4
Zahtevnost: Težko

Informacije o alergenih: lahko vsebuje ribe, gluten in mleko. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

crust

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

filling

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

glaze

1 žlicabutter, melted

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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