"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

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Sunday, November 7, 2010

Lutefisk (dried cod treated with lye)

  Another recipe from Norway as found from Life's Choices:

Lutefisk (dried cod treated with lye)
Don’t be put off by this strange sounding delicacy. Although there are many steps to this dish, your efforts will be rewarded.
Lutefisk 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 frozen lutefisk is readily available at selected fish markets and at Scandinavian delicatessens.

Cooking lutefisk the old fashioned way:
Do not cook in aluminium vessels as it will darken the pot.
Slice lutefisk into serving sized pieces.
Use three level tablespoons salt to each litre of water. Bring water to boil, add salt and return to boil.
Add fish 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:
Slice the lutefisk into serving sized pieces into a pot.
Season each pound 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 205 degrees C.
Skin side down, arrange lutefisk on a sheet of double aluminium foil and season with salt. Wrap foil tightly around the fish and place on a 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 favourite. 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, and flatbread. In some parts of Northern Norway, lutefisk is served with melted goat cheese.

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