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Kalakukko (Finnish fish pie): Difference between revisions
Kalakukko (Finnish fish pie) (view source)
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|title=Kalakukko (Finnish fish pie) | |title=Kalakukko (Finnish fish pie) | ||
|titlemode=replace | |titlemode=replace | ||
|keywords=#dough #fish #flour #butter #rye #baked #perch #bacon #baking #flours #fishandseafood | |||
|hashtagrev=12032020 | |||
|description=Aito Perinteinen APT Kalakukko is a Finnish fish pie and its production is divided into two separate stages: preparation of the dough base and.. | |description=Aito Perinteinen APT Kalakukko is a Finnish fish pie and its production is divided into two separate stages: preparation of the dough base and.. | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Kalakukko]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Kalakukko]] | ||
'''[[Template:Aito Perinteinen Tuote|APT]] Kalakukko ''' is a Finnish [[fish]] pie and its production is divided into two separate | '''[[Template:Aito Perinteinen Tuote|APT]] Kalakukko ''' is a Finnish [[fish]] pie and its production is divided into two separate | ||
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one hour, making sure that the [[dough]] crust does not split. The crust is patched with more [[dough]], | one hour, making sure that the [[dough]] crust does not split. The crust is patched with more [[dough]], | ||
if necessary. The kalakukko is then taken out of the [[oven]] and the [[oven]] temperature is reduced to | if necessary. The kalakukko is then taken out of the [[oven]] and the [[oven]] temperature is reduced to | ||
between 125 and 150 °C. It is smeared with melted [[butter]] and may also be covered in [[ | between 125 and 150 °C. It is smeared with melted [[butter]] and may also be covered in [[Aluminium foil|aluminium foil]]. The | ||
filling begins to cook in the moderate [[oven]]; this takes between four and six hours. After [[baking]], | filling begins to cook in the moderate [[oven]]; this takes between four and six hours. After [[baking]], | ||
the kalakukko was traditionally wrapped in a newspaper or woollen cloth, where it would be left | the kalakukko was traditionally wrapped in a newspaper or woollen cloth, where it would be left | ||
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[[Category:Prepared foods]] | [[Category:Prepared foods]] | ||
[[Category:PDO-PGI-TSG ingredients]] | [[Category:PDO-PGI-TSG ingredients]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/fish|#fish]] [[Special:Search/flour|#flour]] [[Special:Search/butter|#butter]] [[Special:Search/rye|#rye]] [[Special:Search/baked|#baked]] [[Special:Search/perch|#perch]] [[Special:Search/bacon|#bacon]] [[Special:Search/baking|#baking]] [[Special:Search/flours|#flours]] [[Special:Search/fishandseafood|#fishandseafood]] | |||
</code><!-- /footer hashtags --> | |||