Ingredients with Measurements:
- 1 lb lutefisk, soaked overnight
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 1/4 cup grated Parmesan cheese
- 2 pie crusts
Special equipment needed:
- Pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out one pie crust and place it in the pie dish.
3. In a large pot, bring the lutefisk to a boil and cook for 10 minutes. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
5. Gradually add the milk and cream, whisking constantly until the mixture thickens.
6. Add the salt, pepper, nutmeg, cloves, ginger, and cinnamon. Stir until well combined.
7. Add the fresh herbs and Parmesan cheese. Stir until well combined.
8. Add the lutefisk to the saucepan and stir until well coated.
9. Pour the mixture into the pie crust.
10. Roll out the second pie crust and place it on top of the filling. Trim the edges and crimp to seal.
11. Brush the top with egg wash.
12. Bake for 45-50 minutes, or until the crust is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 30g
Protein: 15g
Sodium: 600mg
Substitutions for ingredients:
- Lutefisk can be substituted with any white fish.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced potatoes to the filling for a heartier pie.
- Add chopped onions and garlic to the filling for extra flavor.
- Use a different type of cheese, such as cheddar or Gouda.
Tips and tricks:
- Soak the lutefisk overnight to remove excess lye.
- Use a pastry brush to evenly distribute the egg wash on the crust.
- Let the pie cool for 10-15 minutes before slicing.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with fresh herbs and lemon wedges.
Pairings:
Serve with boiled potatoes and lingonberry sauce.
Suggested side dishes:
- Roasted root vegetables
- Creamed spinach
- Green beans with almonds
Troubleshooting advice:
- If the filling is too thick, add more milk or cream.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
- Make sure the lutefisk is fully cooked before adding it to the filling.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lutefisk is a traditional Scandinavian dish made from dried whitefish that has been soaked in lye. It has been a staple of Nordic cuisine for centuries.
Flavor profiles:
The pie has a creamy, savory filling with a hint of nutmeg, cloves, ginger, and cinnamon. The fresh herbs add a bright, herbaceous flavor.
Serving suggestions:
Serve the pie as a main course for a cozy winter dinner.
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Region: Norwegian