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A Scandinavian specialty made with unsalted dried cod. The age-old preparation method is to soak the dried cod in regularly changed cold water for a period of eight days. The cod is then soaked for two days in a mixture of water and potash lye, after which it's soaked for two more days in fresh water. (Thankfully, for fans of this dish, ready-to-cook lutefisk is commercially available.) The final step is simmering the fish for 10 to 15 minutes, just until it becomes translucent. Just before serving, lutefisk is sprinkled with allspice, salt and white pepper. It's accompanied with white sauce and, typically, boiled potatoes.
- The following recipes is for 4 people. You can also serve with flatbread and lefse. People even serve melted goat cheese.
- 3 kg (6 pounds) lutefisk
- 2 - 3 tablespoons salt
- 600 g (1⅓ pounds) good potatoes
- 200 g (7 ounces) bacon, sliced.
- coarse ground pepper
Green pea stew Edit
- Cook the lutefisk without water in an oven.
- Warm the oven to 200 °F degrees.
- Lay the fish on a plate with the skin side down. Sprinkle over with salt. Cover with aluminum foil. Put it into the oven for about 40 minutes. Less fish needs less time.
- Dice the bacon and fry on low heat so the fat melts and the dices get crispy.
Green pea stew Edit
- Make a thickener out of the milk and wheat flour. Mix into the stew and let it boil for 5–6 minutes. Add salt to taste. You can also buy a pea stewing, read the instructions on the package.
Putting it all together Edit
- Serve the lutefisk warm on warm dishes with green pea stew, cooked potatoes, bacon fat and crispy bacon dices. #Place coarse salt, freshly ground pepper and mustard on the table.
A Norwegian person making Lutefisk