Meatballs Lutefisk Recipes
LUTEFISK
This is a Scandinavian dish. Lutefisk is cod that was was traditionally dried for storage through the winter. Then when it was time to use it, it was soaked in a mixture of lye and water which rehydrated and softened it. The texture is like Jell-O® and will fall apart easily so it needs to be handled carefully. It is an odd food for sure, fish-flavored Jell-O®, so don't be too critical. Some people love it, others will hate it. This is just the best way I have found to prepare it.
Provided by S H Muck
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring water and salt to a rolling boil. Add lutefisk and return to a boil. Remove from the heat, cover, and let sit for 8 minutes. Check with an instant-read thermometer to make sure the internal temperature has reached 140 degrees F (60 degrees C).
- Carefully remove lutefisk from water using a scoop strainer or skimmer spoon. Cover with melted butter and serve immediately.
Nutrition Facts : Calories 380.1 calories, Cholesterol 187.8 mg, Fat 8.4 g, Protein 71.4 g, SaturatedFat 4.2 g, Sodium 10639.8 mg
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!
Provided by Bergy
Categories Swedish
Time P20DT10m
Yield 4-6 serving(s)
Number Of Ingredients 2
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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