laittamaan

Laittamaan is a traditional Finnish dish that originates from the coastal regions of southern Finland, particularly the Åland Islands. The name derives from the Finnish verb *laittaa*, meaning "to put" or "to place," which refers to the method of cooking the dish. Laittamaan is a type of fish stew or casserole, typically made with white fish such as perch, pike, or cod, though other local fish may also be used depending on availability.

The dish is characterized by its simplicity and rustic nature. It consists of fresh fish fillets, often seasoned with salt, pepper, and sometimes dill or other herbs, which are arranged in a baking dish or pot. The fish is then covered with a mixture of milk, cream, or buttermilk, along with onions, potatoes, and sometimes leeks or other vegetables. The dish is baked or simmered until the fish is cooked through and the sauce has thickened into a creamy consistency. In some variations, a light roux made from flour and butter may be added to enhance the richness of the sauce.

Laittamaan is often served as a comforting home-style meal, particularly in colder months. It is commonly paired with rye bread or other traditional Finnish side dishes such as *korvapuusti* (Finnish potato pancakes) or *perunamuusi* (mashed potatoes). The dish reflects the resourcefulness of Finnish cuisine, utilizing simple ingredients to create a hearty and nourishing meal. While it is most strongly associated with coastal communities, variations of the dish can be found throughout Finland, adapted to local tastes and available ingredients. Today, laittamaan remains a beloved part of Finnish culinary heritage, enjoyed for its warmth and simplicity.