Kalakukko

🛒 Ingredients

• Dark Rye Flour 400 g · 1340 kcal
• All-Purpose Wheat Flour 100 g · 364 kcal
• Warm Water 200 g · 0 kcal
• Olive Oil 30 g · 270 kcal
• Thinly Sliced Pork Belly 400 g · 2000 kcal
• Small Whole Fish (e.g., Vendace) 800 g · 1200 kcal

👨‍🍳 Instructions

1. In a large bowl, combine rye flour, wheat flour, and a pinch of salt. Gradually add warm water and olive oil, kneading until a firm, smooth dough forms; cover and let rest for 30 minutes.
2. Clean the fish thoroughly, removing gills and intestines, then season generously with salt and pepper. Arrange the thinly sliced pork belly on a plate and season with salt and pepper.
3. On a lightly floured surface, roll out about two-thirds of the dough into a large oval shape. Transfer the dough to a baking sheet lined with parchment paper.
4. Layer half of the seasoned pork belly slices onto the dough, leaving a substantial border around the edges. Carefully arrange the seasoned fish on top of the pork belly.
5. Cover the fish with the remaining pork belly slices, ensuring the filling is mounded in the center. This helps create the traditional dome shape.
6. Roll out the remaining dough into a smaller oval to cover the top of the filling. Moisten the edges of the base dough with water and carefully press the top dough firmly onto it, sealing the kukko completely.
7. Preheat your oven to 200°C (390°F). Place the assembled Kalakukko on a baking sheet and bake for 30 minutes at this high temperature.
8. Reduce oven temperature to 100°C (210°F), cover the Kalakukko loosely with foil, and continue baking for 5-6 hours. This slow cooking allows the flavors to meld and the fish bones to soften.
9. Remove from oven and brush the crust with melted butter (optional) for extra richness and shine. Let it cool slightly before carefully cutting and serving slices with both crust and filling.