Ingredients with Measurements:
- 2 lbs of dried lutefisk
- 1 cup of salt
- 4 cups of water
- 1 cup of milk
- 1/2 cup of butter
- 1/4 cup of chopped parsley
- 1/4 cup of chopped chives
- 1 lemon, sliced
Special equipment needed:
- Large pot
- Colander
- Oven-safe dish
Step-by-step instructions:
1. Soak the dried lutefisk in cold water for 2-3 days, changing the water every 12 hours.
2. Preheat the oven to 375°F.
3. In a large pot, dissolve the salt in 4 cups of water.
4. Drain the lutefisk and place it in the pot with the salt water. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes.
5. Drain the lutefisk in a colander and transfer it to an oven-safe dish.
6. Pour the milk over the lutefisk and dot with butter.
7. Bake in the preheated oven for 20-25 minutes, or until the lutefisk is cooked through and flaky.
8. Garnish with chopped parsley, chives, and lemon slices.
- Time:
Preparation time: 2-3 days for soaking, 30 minutes for cooking
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Protein: 35g
- Carbohydrates: 5g
- Fiber: 0g
- Sodium: 2000mg
Substitutions for ingredients:
- Instead of dried lutefisk, you can use fresh or frozen lutefisk.
- Instead of milk, you can use cream or half-and-half.
- Instead of butter, you can use margarine or olive oil.
- Instead of parsley and chives, you can use dill or thyme.
Variations:
- Add sliced potatoes to the dish before baking.
- Serve with boiled potatoes and lingonberry sauce.
- Add grated cheese on top of the lutefisk before baking.
Tips and tricks:
- Soaking the lutefisk for 2-3 days is important to remove the lye and soften the fish.
- Be careful not to overcook the lutefisk, as it can become tough and rubbery.
- Serve with plenty of butter and lemon juice to cut through the strong flavor of the fish.
Storage instructions:
- Store leftover lutefisk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lutefisk in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the lutefisk on a bed of mashed potatoes with a sprig of parsley on top.
Garnishes:
- Chopped parsley, chives, and lemon slices.
Pairings:
- Boiled potatoes and lingonberry sauce.
Suggested side dishes:
- Roasted root vegetables, such as carrots, parsnips, and turnips.
Troubleshooting advice:
- If the lutefisk is tough and rubbery, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Be sure to soak the lutefisk for 2-3 days to remove the lye and soften the fish.
Food history:
- Lutefisk is a traditional dish in Scandinavian cuisine, made from dried whitefish that has been soaked in lye.
Flavor profiles:
- Lutefisk has a strong, salty flavor with a gelatinous texture.
Serving suggestions:
- Serve the lutefisk with plenty of butter and lemon juice to cut through the strong flavor of the fish.
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Region: Norwegian