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Lutefisk
Lutefisk
Lutefisk is a traditional dish that originated in Scandinavia, particularly Norway and Sweden. It is made from dried whitefish, usually cod, that has been soaked for several days to rehydrate and to remove any preservatives. This unique preparation method gives lutefisk its distinctive jelly-like texture. It is typically served during special occasions like Christmas, and enjoyed with various accompaniments such as butter, mustard sauce, or bacon. Some people my love its delicate flavor and others my find it an acquired taste.
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Ingredients
- 2 pounds dried lutefisk
- Water for soaking
- Butter for serving
- Mustard sauce for serving (optional)
- potatoes boiled, for serving (optional)
- Peas or other vegetables, for serving (optional)
Instructions
- Begin by soaking the lutefisk. Fill a large bowl or container with cold water and place the dried lutefisk in it. Make sure the fish is fully submerged. Allow it to soak for at least 4 to 6 days, changing the water daily. This helps to rehydrate and remove excess lye from the fish.
- Once the soaking is complete, preheat your oven to 425°F (220°C).
- Rinse the lutefisk under cold water to remove any remaining lye residue. Pat it dry with paper towels.
- Place the lutefisk in a baking dish. Cover the dish with aluminum foil and place it in the preheated oven.
- Bake the lutefisk for approximately 25-30 minutes, or until it becomes flaky and opaque. Be careful not to overcook it, as lutefisk can become mushy if cooked for too long.
- Once cooked, remove the lutefisk from the oven and let it rest for a few minutes.
- Serve the lutefisk hot, accompanied by melted butter for drizzling. You can also serve it with mustard sauce, boiled potatoes, and vegetables of your choice for a complete meal.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 186kcal (9%)Protein: 40g (80%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 98mg (33%)Sodium: 122mg (5%)Potassium: 937mg (27%)Vitamin A: 91IU (2%)Vitamin C: 2mg (2%)Calcium: 36mg (4%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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