Directions: |
Directions:Lutefisk is prepared from dried codfish (don't ask how that is done!), then processed for about 10 days in a water and lye solution that restores the appearance and taste - to a degree (Ha!) of fresh fish. The lye step requires 2 weeks time and is done as follows:
Place the dried fish in clean, cold water and let it remain for 1 week, changing the water every morning (morning? not evening?). To each 4 or 5 pounds of fish, use about 1 teaspoon of lye in enough clean, soft water to cover. If the "lut" is too strong, the fish will soften too rapidly. (Remember, dried codfish is hard as a rock.) The fish must stand in this solution in a cold place for 3 or 4 days.
Pour off the solution and pour clear water over the fish. Keep the fish in clear water for 3 or 4 days, changing after each morning (there's that "morning" chore again.) Keep in a cold place.
It is now ready for cooking. Place the fish in boiling salted water and let it boil slowly a very short time (short time? 10 minutes? 15 minutes? 10 days?) Serve with melted butter.
If you are still determined to experience lutefisk, we at "Holden" suggest you scamper on into your local supermarket and buy a hunk of ready-to-cook lutefisk. While you're at it, buy some lefsa... it will be packaged in a plastic bag and look like a folded-up dust cloth. (Editor's note: While you're at it, buy some Pepto).
You can bake the lutefisk as well as boil it...either way, it is going to have lost all its nutrients and end up as a gelatinous mass that you dump tons of butter on, roll up in your lefsa and eat.
And here is a suggestion, every fall, local churches put on a huge lutefisk feed... go there and avoid all the above work. And they usually serve Swedish Meat balls for those of you with a tender stomach.
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This recipe for Lutefisk (literally meaning "lye fish") is from