Kalvopohjaissa

Kalvopohjaissa is a traditional Finnish dish that has been a staple in the country's cuisine for centuries. The name "Kalvopohjaissa" translates to "fish with a bottom of skin," referring to the unique preparation method of the dish. It is primarily made with whitefish, such as perch or pike, but can also include other types of fish.

The dish is prepared by first cleaning and gutting the fish, then spreading the skin of the fish over a flat surface to create a base. The fish is then filled with a mixture of rice, potatoes, and sometimes other vegetables, which is then cooked. The dish is typically seasoned with salt, pepper, and sometimes dill or other herbs. The fish is then baked or boiled until the filling is cooked through.

Kalvopohjaissa is often served as a main course, accompanied by side dishes such as boiled potatoes, pickled cucumbers, or a simple salad. It is a hearty and comforting dish, often enjoyed during colder months or as a special occasion meal.

The dish has a long history in Finnish cuisine, with recipes dating back to the 19th century. It has been passed down through generations and remains a popular dish in Finland today. The simplicity of the ingredients and the traditional cooking methods make Kalvopohjaissa a beloved dish among Finns.