Norwegian Lutefisk Recipes
NORWEGIAN LUTEFISK
I grew up eatting lutefisk and this is my grandmas' lutefisk recipe. Most Norwegians serve their lutefisk with melted butter.
Provided by morgainegeiser
Categories Norwegian
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Place the lutefisk in a kettle, and add enough cold salt water to completely cover them(some people like to place the lutefisk in cheesecloth and tie the ends itno a bag, before placing in the kettle.).
- Bring gradually to a boil. (Caution: It will be done when brought to a full boil, and if boiled too long the fish will fall into pieces.).
- Remove from the burner, skim off any foam that appears and the let the lutefisk stand for 5-10 minutes.
- Drain well, and serve steaming hot on warmed plates.
Nutrition Facts :
SWEDISH LUTEFISK
This is a traditional Swedish dish (also served in Norway but the Danes have more sense). It is a dish that you acquire a taste for (like Haggis). When you do acquire a taste you love it so I'm told. I have not cooked this recipe but it comes from a traditional source. This is not a joke this is an authentic recipe!
Provided by Bergy
Categories Swedish
Time P20DT10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Soak the fish in clear water for 3 days.
- Add 2 tbsp lye into a gallon of water.
- Soak for 3 days in this solution.
- Then soak for 4 days in clear water, changing the water every day.
- To cook the lute fish--------.
- Tie the fish loosely in a square of cheese cloth.
- Drop in a large enamel pot of boiling water.
- Cook 10 minutes or until well done.
- Remove cheese cloth put on a platter and debone.
- Serve with a white sauce or a mustard sauce.
Nutrition Facts :
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Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfish (air-dried whitefish), or dried and salted cod, pickled in lye.
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