Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup water
- 1/2 cup milk
- 1 egg
- 1 lb bacon, chopped
- 1 lb whitefish fillets, cut into small pieces
- 1 onion, chopped
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Parchment paper
- Large pot or Dutch oven
- Meat thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the water, milk, and egg, and mix until a dough forms.
2. Knead the dough for a few minutes until it becomes smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Preheat the oven to 375°F.
4. In a frying pan, cook the bacon until crispy. Remove from the pan and set aside.
5. In the same pan, sauté the onion in butter until translucent. Add the whitefish and cook until it flakes easily. Season with salt and pepper to taste.
6. Roll out the dough on a floured surface into a large circle, about 1/4 inch thick.
7. Place the cooked bacon on one half of the dough, leaving a border around the edge. Top with the whitefish mixture.
8. Fold the other half of the dough over the filling and press the edges together to seal.
9. Place the kalakukko in a large pot or Dutch oven and bake for 2 hours, or until the internal temperature reaches 160°F.
10. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 2 hours
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Instead of whitefish, you can use salmon or trout.
- If you don't have bacon, you can use ham or prosciutto.
Variations:
- Add diced potatoes or carrots to the whitefish mixture for extra flavor and texture.
- Use different herbs and spices to season the whitefish mixture, such as dill or paprika.
Tips and tricks:
- Make sure to seal the edges of the kalakukko well to prevent the filling from leaking out.
- You can brush the top of the kalakukko with egg wash for a shiny finish.
- Leftover kalakukko can be sliced and fried in a pan for a crispy snack.
Storage instructions:
Store leftover kalakukko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the kalakukko and place in a baking dish. Cover with foil and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kalakukko on a large platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted vegetables, green salad
Troubleshooting advice:
- If the dough is too dry, add a little more water or milk.
- If the kalakukko is not cooked through, return to the oven and check the internal temperature every 15 minutes until it reaches 160°F.
Food safety advice:
Make sure to cook the kalakukko to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Kalakukko is a traditional Finnish dish that originated in the eastern part of the country. It is typically made with rye dough and filled with fish and pork.
Flavor profiles:
Savory, salty, smoky
Serving suggestions:
Serve the kalakukko as a main dish for lunch or dinner.
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Region: Finnish