Kalakukko-(Fish rooster)
Source of Recipe
Finland
Recipe Introduction
This recipe originally called for all rye flour.The long cooking time, cooks the fish bones enough to become tender enough to eat.
List of Ingredients
4 C rye flour
1 C white flour
2 C water
1 T salt
2 T melted butter
FILLING;
1 1/2 pounds small fish (i.e. perch or smelt)
1 tsp salt
1/2 pound of thickly sliced bacon
Recipe
Mix flour and water into a hard, firm, but pliable dough. Use more or less flour as needed. The dough should be firm enough to be shaped by hand. Add salt and melted butter, knead the dough on a floured board and make it into a ball, and roll and pat it out into a 1 1/2 inch thick oval. Sprinkle the center with flour. Leave about 7 inches empty on edges. Place half of the fish, heads and tails removed and cleaned, on the flour. Sprinkle with salt, top with bacon. Repeat for a second layer.
Fold the dough over the filling to make oval football shaped package. Seal the edges with water so the juices can't escape. Brush with a mixture of butter and water. Bake the rooster 1 1/2 hours at 450 degrees F. then turn oven to 300 degrees F. Wrap the rooster in tin foil and bake 3 hours more. Turn off oven. Leave the roster in tinfoil and wrap the package in several layers of newspaper. Put the package back in the oven (to cool) and let it hatch several hours. This hatching will soften the crust. Serves 6-8 as a main meal.
You try it. I'm not gonna try it. I know, lets get mikey to try it.
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