Description
I love kalakukko! This is my second version of the pie. There is another u mashenki. But they are all different. This cake made of rye flour with fish and brisket is cooked for a long time, but stored for a long time. It is convenient to take with you on a journey into nature, because it combines rye bread and a full dish.
Ingredients
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Rye flour
700 g
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Flour
200 g
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Fish
1 kg
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Brisket
400 g
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Pearl barley
100 g
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Salt
-
Allspice
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Soy sauce
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Butter
50 g
Cooking
Knead unleavened dough from two types of flour, water and salt. Cover the Cup and leave for 30 minutes.
The dough thinly roll out in rectangular layer and spread on parchment paper in a rectangular shape.
At the bottom of the pie pour the washed barley.
Top ranks put the fish, previously freed it from the heads and guts.
On top lay the sliced thin plates of brisket. In the absence thereof, used fillets and bacon. But the brisket is better.
The filling sprinkle with ground pepper and pour soy sauce. Sauce Kikkoman is perfect for this cake due to its high quality.
Cover the pie overlapping the hanging edges of the dough, carefully close up. The cracks are not allowed. To make the dough better obeyed, hands need to be moistened with water.
Bake the pie in a hot oven for 30 minutes. After thirty minutes remove cake with parchment paper, generously grease with butter on all sides.
Wrap the cake in parchment and in 2 layers of foil, crossed crosswise. Reduce oven temperature to 125 degrees and leave it in her pie for 4 hours. The finished cake in foil remained hot for 10 hours.
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