Hot pot-smoked perch

Name: Hot pot-smoked perch (Padassa savustettu ahven)
Cuisine: Finnish
Ingredients: 100 g/3¾ oz/½ cup rice; 100 g/3¾ oz/½ cup sugar; 50 g/1 oz tea leaves; 50 g/1 oz juniper berries; 1 kg/2¼ lb perch, cleaned and scaled, or any whole small to medium fish or large fillets or chunks, such as salmon; 1 kg/2¼ lb perch, cleaned and scaled, or any whole small to medium fish or large fillets or chunks, such as salmon; 1 kg/2¼ lb perch, cleaned and scaled, or any whole small to medium fish or large fillets or chunks, such as salmon; 1 kg/2¼ lb perch, cleaned and scaled, or any whole small to medium fish or large fillets or chunks, such as salmon; 1 kg/2¼ lb perch, cleaned and scaled, or any whole small to medium fish or large fillets or chunks, such as salmon; a few drops of lemon juice; salt and ground black pepper; salt and ground black pepper; salads and boiled new potatoes, to serve; salads and boiled new potatoes, to serve

Padassa savustettu ahven

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Hot-smoking cooks the fish as well as flavouring it. The smoking process is in fact a controlled form of tainting and the type of wood used will affect the flavour.

Ingredients

100 g/3¾ oz/½ cup rice
100 g

Europe
Finland
Main course
Gluten-free
Nordic

Method

Place a lining of foil in the base of a wok or pan, then pile on the rice and sugar. Mix the tea leaves with the juniper berries, then pour on top of the rice and sugar. Place a trivet in the wok or pan so that it stands above the mixture.
Season the fish with salt and pepper and add the lemon juice, then place on the trivet. Cover with a tight fitting lid and