Baked Lutefisk Recipes

LUTEFISK

Steps:

• Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or pail. Add water to cover and set in a cool place for 5 to 6 days. Change water each day. Remove fish and thoroughly clean wooden bowl. Make a solution of water, lime and ashes and allow to stand overnight. Drain off clear liquid and pour over soaked fish. Set in a cool place for 7 days. When fish is soft, remove from solution, scrub bowl well and soak fish for several days in cold clear water. When ready to cook, remove the fish from the bowl and place in boiling salted water. Cook at a simmer for 20 minutes. Drain well and serve immediately. NOTE: The Norwegians serve the fish with melted butter; the Swedes serve it with white or mustard sauce. Allow 1/3 pound per person. MUSTARD SAUCE: Melt the butter in a saucepan. Blend in the flour until smooth. Stir in salt and pepper. Gradually add the fish stock, stirring constantly until thickened. Let cook for 3 more minutes. Stir in the prepared mustard. Serve with boiled fish. NOTE: If fish stock is salty do not add salt listed.

BAKED LUTEFISK

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.

LUTEFISK

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.