Kalakukko (Finnish Pescado Pie)

Acerca de esta receta

Kalakukko is one of the most unusual and ancient dishes in Finnish cuisine — a whole loaf of pan de centeno with an entire filling of pescado (traditionally small vendace or perch) and cerdo baked inside. The thick rye crust acts as both cooking vessel and packaging, allowing the filling to steam and meld over many hours of slow baking. Originally a portable food for farmers and fishermen working far from home, it could be carried and eaten over several days. The result is extraordinary: the rye crust absorbs the pescado and cerdo juices and becomes succulent from the inside, while remaining firm on the outside. It is still a specialty of the Savonia region and is a protected regional product.

Ingredientes

Sirve 8

• 600 gdark rye harina
• 200 gharina de uso general
• 250 mlwarm agua
• 1 tspsal (for dough)
• 1 tspcaraway seeds
• 600 gcorégonos, percas o sardinas pequeñas, limpias
• 200 gcerdo belly, thinly sliced
• 1.5 tspsal (for filling)
• 0.5 tspwhite pimienta
• 50 gmantequilla, for brushing and sealing

Instrucciones

1. 1

   hacer la masa de centeno

   Combina both flours, sal, and caraway seeds. Agrega warm agua and Mezcla to form a firm, pliable dough. Knead for 5 minutes. The dough should be slightly stiff — rye harina gives very little gluten. Descansa for 20 minutes covered.

2. 2

   Shape the base

   On a floured surface, roll out two thirds of the dough into a thick oval base, about 1.5 cm thick and large enough to hold the filling with high sides. Press up the sides to form a deep pan bowl.

3. 3

   Colocar el relleno en capas

   Sazona the pescado and cerdo belly slices with sal and white pimienta. Layer alternating pescado and cerdo slices inside the dough base, packing tightly. The filling should be generous and mounded.

4. 4

   Seal the loaf

   Extienda la masa restante hasta formar una tapa. Colocar sobre el relleno y presionar firmemente junto con la base, pellizcando y doblando los bordes para crear un sello completamente hermético. Alise la costura con los dedos mojados.

5. 5

   First Hornea (high Calienta)

   Preheat oven to 225°C. Place the kalakukko on a baking sheet and Hornea for 30 minutes until the crust is set and lightly browned.

6. 6

   Long slow Hornea

   Reduce oven to 150°C. Brush the kalakukko generously with melted mantequilla and wrap loosely in aluminum foil. Hornea for 4–5 hours. During this long Hornea, the pescado and cerdo juices permeate the rye crust, creating a magnificently flavored loaf.

7. 7

   Descansa and Sirve

   Retira the foil and let the kalakukko Descansa for at least 30 minutes before cutting. Corta en rodajas at the table and Sirve with mantequilla and crema agria. The inner crust should be moist and deeply flavored.

Variaciones

• •

  Perca (ahven) en lugar de vendace para obtener una textura más carnosa.

• •

  Hongo and cerdo filling for a non-pescado version.

• •

  Mini kalakukko individual para porciones individuales.

• •

  Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Almacenamiento

Kalakukko se mantiene a temperatura ambiente envuelto en un paño durante 3 a 4 días. Refrigerar en verano. Recalentar envuelto en papel de aluminio a 150°C.

Preguntas frecuentes