Lutefisk Recipes

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MEATBALLS & LUTEFISK



Meatballs & Lutefisk image

Lutefisk is super common around where I live during the holidays since so many families have Scandinavian heritage. It consists of dried white fish that is pickled in lye & it has a very strong smell and a gelatinous texture, it's quite polarizing to a lot of people but to others, it's very nostalgic. Around here it's often served with meatballs and lefse.

Provided by Molly Yeh

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons (28 grams) unsalted butter
1 medium yellow onion (300 grams), finely chopped
2 teaspoons chopped fresh sage, about 4 leaves
2 ounces(56 grams) crustless white country bread, cubed (about 1 1/2 cups cubes)
1/3 cup (113 grams) whole milk
12 ounces (340 grams) 80/20 ground beef
12 ounces (340 grams) ground pork
2 tablespoons chopped fresh Italian parsley
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 large egg, beaten
3 tablespoons (42 grams) unsalted butter, plus 1 tablespoon
2 teaspoons chopped fresh sage, about 4 leaves
1/4 cup (34 grams) all-purpose flour
3 cups (710 grams) low-sodium beef stock
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
1/4 cup (61grams) full fat sour cream
2 tablespoons chopped fresh Italian parsley
Lutefisk (See recipe below)
Mashed Potatoes, for serving (optional)
Lefse, for serving (optional)
1 tablespoon neutral oil
1 store-bought package (1.75 pounds) of frozen, skinless lutefisk, thawed
Kosher salt
Freshly ground black pepper
1 cup melted, unsalted butter, for serving

Steps:

  • For the meatballs: Melt the butter in a large nonstick skillet over medium low heat. Add the onions and sage and cook, stirring occasionally, until deep golden, 15 to 18 minutes. Remove to a small bowl to cool. Wipe the skillet clean with a paper towel, no need to wash.
  • While the onions cool, add the bread cubes to a large bowl. Drizzle the milk over and toss to saturate it. Let sit until the bread is softened, about 5 minutes. Squeeze the bread through your fingers to make a paste. Add the beef, pork, parsley, salt, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands. Roll into meatballs about 1 1/2 inches in diameter (or use a small ice cream scoop - about 2 tablespoons in volume) and rest on a baking sheet or large plate. You should get about 20 to 22 meatballs.
  • For the sauce: Melt 3 tablespoons of butter in the over medium heat. When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 4 minutes per batch. (Don't worry if they aren't cooked through at this point, they'll cook more in the sauce.)
  • Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt. Add the sage and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Cook to lightly toast the flour, 1 to 2 minutes. Whisk in the beef stock and Worcestershire sauce until smooth. Adjust the heat so the sauce is simmering and season with salt and pepper to taste.
  • Add the meatballs and simmer, stirring occasionally, until the sauce has thickened and the meatballs are cooked through, 8 to 10 minutes. Turn off the heat.
  • Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth. Sprinkle with the parsley and serve over mashed potatoes if desired and the lutefisk on the side. Lefse (optional) too, of course.
  • Preheat oven to 375 degrees F.
  • Grease a baking dish with 1 tablespoon of oil. Set aside.
  • Rinse the thawed fish well with cold water and pat dry. Place in the prepared baking dish, cover with foil and bake for 30 minutes or until the fish flakes when pierced with a fork. (The internal temperature should be at 140 degrees F.)
  • Remove the lutefisk from the oven. Season with salt and pepper. Serve with hot melted butter on the side for dressing.

NORWEGIAN LUTEFISK



Norwegian Lutefisk image

I grew up eatting lutefisk and this is my grandmas' lutefisk recipe. Most Norwegians serve their lutefisk with melted butter.

Provided by morgainegeiser

Categories     Norwegian

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 2

lutefisk
salt water, mixed 1/4 cup salt per quart of water

Steps:

  • Place the lutefisk in a kettle, and add enough cold salt water to completely cover them(some people like to place the lutefisk in cheesecloth and tie the ends itno a bag, before placing in the kettle.).
  • Bring gradually to a boil. (Caution: It will be done when brought to a full boil, and if boiled too long the fish will fall into pieces.).
  • Remove from the burner, skim off any foam that appears and the let the lutefisk stand for 5-10 minutes.
  • Drain well, and serve steaming hot on warmed plates.

Nutrition Facts :

BAKED LUTEFISK



Baked Lutefisk image

Make and share this Baked Lutefisk recipe from Food.com.

Provided by Julie Leo

Categories     Norwegian

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 3

2 -3 lbs lutefisk
2 teaspoons salt
1/2 cup melted butter

Steps:

  • Thaw lutefisk if frozen and cut into serving pieces.
  • Rinse and drain well. Place fish skin side down in one layer of heavy foil.
  • sprinkle with salt.
  • Bring foil around and make a fold in it.
  • Fold up ends and seal.
  • Place in shallow glass pan on a rake, seam up and bake at 325 for atleast one hour.
  • I do it a little more.
  • Cut corner and drain out excess water.
  • Serve with melted butter on a heated platter.

SWEDISH LUTEFISK



Swedish Lutefisk image

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!

Provided by Bergy

Categories     Swedish

Time P20DT10m

Yield 4-6 serving(s)

Number Of Ingredients 2

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

Steps:

  • 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.

Nutrition Facts :

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