Lutefisk Uff da October 2016
Servings. Ingredients. Preparation. Preheat the oven to 200 °C. Cut the lutefisk into servings and place in a baking pan with skin side down. Sprinkle with salt and cover with aluminium foil or a lid. Bake the lutefisk in the oven for approx. 30 minutes. Smaller amounts of lutefisk require shorter time in the oven.
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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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When making lutefisk, the initial step is to bring a large pot of water and salt to a boil. This crucial step helps to infuse flavor into the fish and prepare it for cooking. The recommended amount of salt to use is about 1/4 cup for every gallon of water. After the water has come to a boil and the salt has dissolved, proceed to the next step.
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2 gallons milk. 1 1/2 pound butter. 1 tsp white pepper. 1/3 cup salt. 2 1/2 tsp dry mustard. 4 cups flour ; Put in blender with cold water. Servings.
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Rinse the fish pieces gently with water. Pour the liquid from the pan and grease the pan with a little neutral oil. Lay the fish back with the skin side down and cover with aluminum foil. Put in the oven. The cooking time of the fish depends on the size. Large pieces should bake for about 20 minutes. Advertising. 2.
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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. They look like sad, little Packman ghosts.
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1. Soak the dried cod fish in cold water for 2-3 days, changing the water every 12 hours. 2. In a large pot, mix the lye and water together. Add the soaked cod fish and bring to a boil. 3. Reduce heat and let simmer for 30-40 minutes, or until the fish is tender. 4. Remove the fish from the pot and place it in a strainer to drain.
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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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Place the fish in a medium or medium-large saucepan. Add 1/4 cup (60 ml) of baking soda. Cover the fish with boiling water. Let simmer over medium-low heat for 20 minutes. The mixture might get really foamy, so keep your eye on it and reduce the heat if it's about to spill over. Pour out the water carefully.
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Place the fish, skin-side down, on top of a metal rack over a roasting pan. Sprinkle 1 ½ tablespoons salt evenly on top of the fish. Cover with foil and place in the refrigerator for 2 hours to give the fish a firmer texture when cooked. Preheat the oven to 425ºF (220ºC). Remove the fish from the refrigerator.
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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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1. Preheat oven to 375°F. 2. Place the soaked lutefisk in a baking dish and bake for 30-35 minutes, until cooked through. 3. While the fish is baking, melt the butter in a saucepan over medium heat. 4. Add the flour and whisk until smooth.
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We served it with melted butter-the Norwegian way-and Swedish-style with a white sauce. To make the white sauce, melt 3 tablespoons of salted butter in a saucepan over medium heat and then add 3 tablespoons flour, stirring constantly with a wooden spoon and adding a little more flour if necessary to form a roux.
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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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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.
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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). Carefully remove lutefisk from water using a scoop strainer or skimmer spoon.
