Lutefisk (dried cod treated with lye) must surely be the strangest culinary effort credited to 
the Norwegians, but what a treat when prepared properly. Everyone of course is not a devotee of
lutefisk, but those who are defend it vehemently. Others go to the opposite extreme and claim
it's a national disgrace. In years past, the homemaker had to go through the complicated task of
treating the dry fish with lye, but now, even in America, frozen lutefisk is readily available at
selected fish markets and at Scandinavian delicatessens.

Cooking lutefisk the old fashioned way: Do not cook in aluminum vessels as it will darken the 
kettle. Use three level tablespoons salt to each quart water. Bring water to boil, add salt and 
return to boil. Add fish which has been sliced into serving pieces and again return to boil, then
remove from the heat. Skim, and let fish steep for 5 to 10 minutes depending on thickness. 
Serve at once.

Without adding water: Put the serving pieces of lutefisk in a kettle, season each pound (450 g)
of fish with 1/2 tablespoon of salt and place over low heat. This allows the water to be "drawn" 
out. Bring to a boil and remove from heat. Let steep 5 to 10 minutes. Serve at once.

Baking in foil: Heat oven to 400 degrees F (205 degrees C). Skin side down, arrange lutefisk on a 
sheet of double aluminum foil and season with salt. Wrap foil tightly about fish and place on rack
in a large pan and bake 20 minutes. Cut corner from foil and drain out excess water. Serve at

Lutefisk with a firm texture can be obtained by first sprinkling with coarse salt and allowing to 
stand several hours. Rinse well in cold running water, and soak in unsalted water. Then cook or 
bake as desired.

Lutefisk must be served hot on piping hot plates. Accompaniments vary from bacon or pork
drippings, white sauce, mustard sauce, or melted butter which seems to remain a favorite. Boiled 
and steamed potatoes, stewed whole, dry green peas are a must as a vegetable accompaniment.
The only other necessary additions are freshly ground pepper, lefse, or flatbread. In some parts 
of Northern Norway, lutefisk is served with melted goat cheese.

COURTESY OF: SONS OF NORWAY www.sofn.com/norwegian_culture/

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