Norwegian Lutefisk Recipes

NORWEGIAN ROMMEGROT RECIPE

Steps:

• Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
• Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
• Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

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.

NORWEGIAN LUTEFISK

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.

SWEDISH LUTEFISK

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.

22+ AUTHENTIC NORWEGIAN RECIPES

Steps:

• Choose your preferred recipe for Norwegian.
• Prepare needed ingredients.
• Cook for 30 minutes or less.