Stizo
2004-04-07, 08:57
Ingredients:
filling:
appr.1 kg European cisco/perch , small pieces
650 gram pork, sliced into strips like bacon, but about 1 cm. thick (pork is already salted)
Allspice
dough:
2½ cup water
4 teaspoon salt
3¼ cup rye flour (sifted)
15 gr yeast (2 standard -packages)
1¾ cup wheat flour
Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.
Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.
Set aside about 4 teaspoon of dough to be used later. Roll out the remaining dough into a circular shape about 2 cm thick.
Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle about half the diameter of the rolled dough). Then put all of the fish on top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.
Preheat the oven at 250°C. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about 2 cm-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.
Put the kala***ko in a 250°C. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 125°C and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.
Serve hot or cold.
http://virtual.finland.fi/finfo/images/food/gastr4_b.jpg
filling:
appr.1 kg European cisco/perch , small pieces
650 gram pork, sliced into strips like bacon, but about 1 cm. thick (pork is already salted)
Allspice
dough:
2½ cup water
4 teaspoon salt
3¼ cup rye flour (sifted)
15 gr yeast (2 standard -packages)
1¾ cup wheat flour
Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.
Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.
Set aside about 4 teaspoon of dough to be used later. Roll out the remaining dough into a circular shape about 2 cm thick.
Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle about half the diameter of the rolled dough). Then put all of the fish on top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.
Preheat the oven at 250°C. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about 2 cm-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.
Put the kala***ko in a 250°C. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 125°C and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.
Serve hot or cold.
http://virtual.finland.fi/finfo/images/food/gastr4_b.jpg