Ingredients with Measurements:
- 1 pound of lutefisk
- 1/2 cup of heavy cream
- 1/2 cup of milk
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the lutefisk under cold running water and pat dry with paper towels.
3. Place the lutefisk in the baking dish and season with salt and pepper.
4. In a small bowl, whisk together the heavy cream and milk.
5. Pour the cream mixture over the lutefisk.
6. Sprinkle the Parmesan cheese and breadcrumbs over the top of the lutefisk.
7. Cover the baking dish with aluminum foil.
8. Bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the lutefisk is cooked through.
10. Garnish with chopped parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese, such as Romano or Asiago.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add sliced potatoes to the baking dish for a heartier gratin.
- Substitute the Parmesan cheese with shredded cheddar cheese for a different flavor profile.
- Add diced onions or garlic to the cream mixture for added flavor.
Tips and tricks:
- Be sure to rinse the lutefisk thoroughly to remove any excess lye.
- Pat the lutefisk dry with paper towels to remove any excess moisture.
- Cover the baking dish with aluminum foil to prevent the top from burning.
- Garnish with fresh parsley for added color and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lutefisk gratin in individual ramekins for a more elegant presentation.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with boiled potatoes and lingonberry sauce for a traditional Scandinavian meal.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Boiled potatoes, roasted vegetables, lingonberry sauce
Troubleshooting advice:
- If the top of the gratin is browning too quickly, cover with foil and continue baking.
- If the lutefisk is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Be sure to rinse the lutefisk thoroughly to remove any excess lye.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Lutefisk is a traditional Scandinavian dish made from dried whitefish that has been soaked in lye. It is typically served during the holiday season.
Flavor profiles:
Creamy, salty, savory
Serving suggestions:
Serve hot with boiled potatoes and lingonberry sauce.
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Region: Norwegian