Swedish Lutefisk

This is a traditional Swedish dish (also served in Norway but the Danes have more sense). It is a dish that you acquire a taste for (like Haggis). When you do acquire a taste you love it so I'm told. I have not cooked this recipe but it comes from a traditional source. This is not a joke this is an authentic recipe!

Ready In:
480hrs 10mins
Serves:
Units:

ingredients

  • 1 piece dried lutefisk, sawed into 6 inch lengths
  • 2 tablespoons lye

directions

  • Soak the fish in clear water for 3 days.
  • Add 2 tbsp lye into a gallon of water.
  • Soak for 3 days in this solution.
  • Then soak for 4 days in clear water, changing the water every day.
  • To cook the lute fish--------.
  • Tie the fish loosely in a square of cheese cloth.
  • Drop in a large enamel pot of boiling water.
  • Cook 10 minutes or until well done.
  • Remove cheese cloth put on a platter and debone.
  • Serve with a white sauce or a mustard sauce.
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RECIPE MADE WITH LOVE BY

@Bergy
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@Bergy
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"This is a traditional Swedish dish (also served in Norway but the Danes have more sense). It is a dish that you acquire a taste for (like Haggis). When you do acquire a taste you love it so I'm told. I have not cooked this recipe but it comes from a traditional source. This is not a joke this is an authentic recipe!"

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  1. Bill N.
    Oh Lutefisk, oh Lutefisk, how fragrant your aroma.... Oh Lutefisk, oh Lutefisk, you put me in a coma, Oh Lutefisk you taste like glue, you smell yust like my overshoe, but Lutefisk come Saturday, aye tink aye vill eat you anyway.
  2. Bob Jordan
    Over the years I've tried all the listed conventional recipes for Lutefisk. Boiled, Broiled, etc. & while some of them were ok, I decided to try my own ideas & the best I've come up with is as follows: I used the OLSON's packaged re-constituted product. After draining, I placed on a large plate. If the product is thick, I sliced it to approximately 1/2"-3/4" thickness and sized it to portion sized pieces(3-4"x4"). I then liberably sprinkled both sides w/fine sea salt, Tony Cachere's cajun seasoning, dill weed & a light sprinkling of lemon powder. Put this aside for at least an hour, covered @ room temperature. You will notice a lot of liquid coming out as it sits, this is what you want. After draining, dredge in flour(I used WONDRA) & place in non-stick skillet along w/a small amount of butter @ medium to medium high heat. Brown for approximately 3-4 minutes & turn, browning the other side as well. Optional: I also used the drained liquid mixed with a small amount of sour cream & chicken broth & reduced to about 50% & served it over the still warm/hot Lutefisk along with boiled yellowfinn new potatoes & petite peas. It was very, very good! The lutefisk texture was as crabmeat & not slimey at all! Note: if the lutefisk was very thick, drain longer to eliminate any lye/ammonia @ the thickest areas. Bob Jordan 12/18/16
  3. 2boyzmum
    Also very good baked in an 350 degree oven for 20-25 minutes, then served with bacon fat and chunks of bacon. Sounds horrible, but I've grown to love it!
  4. DragonShoes
    I'm a Swede and grew up eating this during the holidays. After years of being chased arround and made to eat it, I did end up liking it. Really brings back memories reading the preparation. It used to give me the creeps soaking on the back porch.LOL
  5. KookieMomster
    But EWWWWWWWWWWw! I thought that my grandmother was the ONLY person on Earth that got offended by people making fun of this stuff. She loves it. I abstain on the basis that body is a temple and eating anything prepaired in lye would defile it. That includes grits too.
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