Lutefisk translates literally into “lye fish.” This Scandinavian delicacy, the main ingredients of which are dried fish and lye, is popular in Norway, Sweden, and Denmark. Although unfamiliar to many American palates, lutefisk is popular in Madison, Minnesota, the self-proclaimed Lutefisk Capital of the World.
Lutefisk is steeped in Scandinavian tradition, as the recipe dates back as far as the Vikings. This recipe may have originated out of geographical necessity, as Scandinavia is lacking in major salt deposits, so drying became the preferred method for preserving foods in that region.
+ 72 hours resting
Directions
- Place lutefisk in a large bowl and add enough ice water to cover the fish.
- Change the water every day for 3 days, keeping the fish refrigerated. This will remove the lye, and also firms up the fish a bit.
- Place fish in a non-stick skillet over a low heat.
- Add salt, cover pan, and steam cook for 20–25 minutes.
- Melt the butter in a small dish, adding salt if desired.
- Remove from pan, place on a platter, and serve with butter for dipping.
Notes
Lutefisk is available from your local fish dealer. It comes ready-made and sealed in a plastic bag. Don’t even try messing around with lye in your home kitchen!
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