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The fish is often accompanied by a creamy white sauce made with butter, flour, and milk. This classic recipe highlights the delicate flavor of the fish and is a staple during festive occasions. Swedish Lutefisk: In Sweden, lutefisk is often served with a creamy mustard sauce, which adds a tangy kick to the dish. Lingonberry jam is commonly.
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Literally meaning "lye fish," lutefisk is a dried stockfish (normally cod or ling, but haddock and pollock can also be used) that has been brined in lye, soaked to remove the resulting caustic solution, and then steamed until it flakes. The end result looks and feels gelatinous. Traditionally, it is served with warm cream or butter sauce and.
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Cream Sauce: Heat oven to 400°. Place lutefisk skin side down in glass baking dish. Salt lightly. Place an aluminum foil tent over the dish and seal around. Bake 20 to 35 minutes, depending on how thick the lutefisk is, until flaky. To make cream sauce: In a sauce pan, melt butter and stir in the flour until well blended. Add 1 cup of cream.
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Cook the lutefisk in a preheated oven at 225°C for 30-40 minutes, depending on its size and firmness. Meanwhile, rinse and peel the potatoes, and boil them in water until tender. Fry bacon in a pan until crispy. Once cooked, serve the lutefisk with potatoes, bacon, and mashed peas, or experiment with other side dishes.
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It is fish, largely cod, dried on large racks in the cold, dry Scandinavian air. The process transforms the fish from a delicate, highly-perishable meat to one that can withstand long sea voyages.
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Lutefisk with Melted Butter and White Sauce: There's a reason lutefisk. I don't remember there ever being a time when Grandma Agny didn't serve riskrem-rice cream-with raspberry sauce for Christmas dessert. I always loved the combination of the delicate, barely-there flavor of sweetened rice and the bold, sweet-tart raspberry sauce
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Place the lutfisk in a deep roasting tray. Sprinkle over the salt and cover with aluminium foil. Bake for 45 minutes. 3. After 25 minutes or so, melt the butter in a saucepan. 4. When melted, remove the pan from the heat and stir in the flour and mix to form a roux.
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Lutefisk is a traditional Norwegian dish that can be documented back to the 15th century. It is made from dried whitefish which is then soaked in water to which lye is added. It is typically cooked in the oven before being served with bacon grease or melted butter, boiled potatoes or lefse, as well as garnish such as Mustard sauce, mashed peas.
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Directions. 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).
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Lutefisk comes in several forms and the way you eat it depends on the cooking preparation. Often, the fish is boiled or baked, and served with butter or cream sauce. Sometimes, it is served with bacon fat on top and eaten with other traditional Scandinavian fare like boiled potatoes, peas, meatballs, or lefse, a soft Norwegian potato flatbread.
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Check for doneness after 20 minutes - it should just start to flake. Boil the peas for 1-1.5 hours. Boil them quite hard in the beginning, so as to quickly loosen their skin. After 10 minutes hard boil, stir to loosen the skins. Continue to boil hard for another 5 minutes, then lift the skins out with a slotted spoon.
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Steps: In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
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Heat oven to 375°F. Place lutefisk skin side down in glass baking dish. Salt lightly. Place aluminum foil over the dish and seal. Bake 20 to 35 minutes, until fish flakes. Timing depends on fish thickness. Cream sauce preparation: In a sauce pan, melt butter and stir in the flour until well blended. Add cream and blend well.
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Or you can grab a thermometer and heat the lutefisk to a minimum of 120 degrees Fahrenheit and a maximum of 145 degrees. Once the lutefisk is 145 degrees Fahrenheit, stop. The USDA recommends 145 degrees for any fish product, but many cooks prefer to heat their fish to 120-140 degrees Fahrenheit, then remove it from the heat.
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Drizzle some creamy mustard sauce on top of the lutefisk followed with a good spoonful of the fried bacon lardons. Garnish with fresh parsley and serve boiled potatoes alongside. Other common sides: mustard, potato lefse, syrup, grated brown cheese, pork belly fat, salted pork, boiled carrots, mashed rutabaga, and melted butter.
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Place the lutefisk skin-side down on a baking tray or in a large baking dish. Sprinkle with plenty of salt and place in the fridge to rest for 2 to 3 hours. Rinse the salt off of both the lutefisk and the dish and replace the lutefisk inside the dish. Add salt and a little ground pepper to taste. Cover the dish with aluminium foil and place in.
