silvertip_co Posted February 13, 2007 Report Share Posted February 13, 2007 Lutefisk (dried cod treated with lye) must surely be the strangest culinary effort credited to the Norwegians, but what a treat when prepared properly. Everyone of course is not a devotee of lutefisk, but those who are defend it vehemently. Others go to the opposite extreme and claim it's a national disgrace. In years past, the homemaker had to go through the complicated task of treating the dry fish with lye, but now, even in America, frozen lutefisk is readily available at selected fish markets and at Scandinavian delicatessens. Cooking lutefisk the old fashioned way: Do not cook in aluminum vessels as it will darken the kettle. Use three level tablespoons salt to each quart water. Bring water to boil, add salt and return to boil. Add fish which has been sliced into serving pieces and again return to boil, then remove from the heat. Skim, and let fish steep for 5 to 10 minutes depending on thickness. Serve at once. Without adding water: Put the serving pieces of lutefisk in a kettle, season each pound (450 g) of fish with 1/2 tablespoon of salt and place over low heat. This allows the water to be "drawn" out. Bring to a boil and remove from heat. Let steep 5 to 10 minutes. Serve at once. Baking in foil: Heat oven to 400 degrees F (205 degrees C). Skin side down, arrange lutefisk on a sheet of double aluminum foil and season with salt. Wrap foil tightly about fish and place on rack in a large pan and bake 20 minutes. Cut corner from foil and drain out excess water. Serve at once. Lutefisk with a firm texture can be obtained by first sprinkling with coarse salt and allowing to stand several hours. Rinse well in cold running water, and soak in unsalted water. Then cook or bake as desired. Lutefisk must be served hot on piping hot plates. Accompaniments vary from bacon or pork drippings, white sauce, mustard sauce, or melted butter which seems to remain a favorite. Boiled and steamed potatoes, stewed whole, dry green peas are a must as a vegetable accompaniment. The only other necessary additions are freshly ground pepper, lefse, or flatbread. In some parts of Northern Norway, lutefisk is served with melted goat cheese. Quote Link to comment Share on other sites More sharing options...
OJR Posted February 13, 2007 Report Share Posted February 13, 2007 Re: Lutefisk Recipe We have it every Christmas! We have it with white sauce and white pepper, along with potatoes and all the other trimmings! It is sooooooooooooo gooooooooooood! I can remember when I was a kid in northern Minnesota, the local grocery store would get it in big wooden barrels! When they opened a barrel, a person would almost pass out from the smell! LOL!! You would have to soak that stuff for several days to get the lye and brin out! Man was that some good stuff!! Quote Link to comment Share on other sites More sharing options...
Guest Finn Posted February 13, 2007 Report Share Posted February 13, 2007 Re: Lutefisk Recipe My Dad loves Lutefisk. There is a church back home that has a dinner every year and it's like his Christmas day. I think the fact that hardly anyone else likes it is a big appeal for him. I can't take the odor Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted February 14, 2007 Report Share Posted February 14, 2007 Re: Lutefisk Recipe Sorry, but I do NOT eat anything that stinks. NOTHING. That includes cabbage, turnips, collards, mustard greens, and smelly cooked fish. Never even heard of lutefisk. Quote Link to comment Share on other sites More sharing options...
silvertip_co Posted February 15, 2007 Author Report Share Posted February 15, 2007 Re: Lutefisk Recipe [ QUOTE ] You would have to soak that stuff for several days to get the lye and brin out! Man was that some good stuff!! [/ QUOTE ] Grandma would soak it in lye for several days in a long pan that fit under her sofa. Then she would do whatever to cook it. Maybe the good ol days aint over. ANd Andrea, ya gotta be Scandi to understand lutefisk, kjutebullars, and Swedish meatballs. LOL Quote Link to comment Share on other sites More sharing options...
OJR Posted February 15, 2007 Report Share Posted February 15, 2007 Re: Lutefisk Recipe Lutefisk got started with the Vikings as that was the only way they could keep any meat when they were at sea! My wife makes some great Swedish meatballs also! I have gotten her to make goodies like lutefisk, meatballs and other great Scandinavian dishes! Quote Link to comment Share on other sites More sharing options...
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