Kalakukko
The kalakukko is a dish Finnish originating in the Savonie and Karelia, containing generally cooked bread of round form. It constitutes a complete meal.
The kalakukko is divisible in two parts which are the crust and the trimming. The crust is traditionally made up with Farine of Seigle, even if flour of Blé and Beurre are often added to make its paste more handy. The trimming, as for it, is made up of fine nets of small fish, like the Marène, the Perche, the white Gardon and the éperlan, which finely are salted and peppered, and of sections of chest of pig also beforehand salted. The crust, divided into two undercrusts, will be used as packing with the trimming. The kalakukko is a dish which owes mijoter of long hours, so that the crust remains tasty and marrowy. If it is prepared in a conscientious way, the kalakukko will be preserved a long time, up to 2 weeks.
The kalakukko is traditionally been useful with butter and potatoes. The suitable drink to accompany the kalakukko is either milk, or the Babeurre (also called milk of butter, buttermilk or milk ribot - piimä in Finnish).
The translation in French of kalakukko is made of two words. Kala , which means fish and kukko , which wants to say cock. However, the antiquated form of kukko to the same root as kukkaro which means purse.
The place of the market of Kuopio ( kauppatori ) is famous to be one of the places where one can buy best the kalakukko.
Even if a great number of inhabitants of the area is very proud of this speciality, a certain number of people admits really not to appreciate it, with a taste which can appear nauseating.
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