Minnesota Lutefisk
A traditional Scandinavian dish, lutefisk is a whitefish (typically cod) that has been dried and then treated with lye, giving it a gelatinous texture. It's a holiday staple in many Norwegian-American communities, particularly in the Midwest.
🧂 Ingredients
- 2 lbs Lutefisk(fresh or frozen, thawed if frozen)
- 6 cups Water(for soaking and cooking)
- 2 tbsp Salt(for soaking)
- 1/2 cup Butter(melted, for serving)
- to taste Salt and Pepper
👨🍳 Instructions
- 1
If using dried lutefisk, soak it in plenty of cold water for 5-7 days, changing the water twice daily, until it is soft and jelly-like. If using pre-soaked or frozen lutefisk, rinse it thoroughly under cold running water.
💡 Tip: Ensure lutefisk is completely submerged in water during soaking. - 2
Place the rinsed lutefisk in a large pot. Add 6 cups of fresh cold water and 2 tablespoons of salt. Bring to a gentle simmer over medium heat.
- 3
Reduce heat to low, cover, and simmer gently for 20-30 minutes, or until the fish flakes easily. Do not boil vigorously, as this can break up the fish.
💡 Tip: The lutefisk is cooked when it is translucent and tender. - 4
Carefully drain the lutefisk, reserving some of the cooking liquid if desired for a sauce. Serve immediately.
💡 Tip: Use a slotted spoon or colander to drain, being gentle to avoid breaking the fish. - 5
Serve hot, topped with melted butter, salt, and pepper. Traditional accompaniments include boiled potatoes, lefse, and pickled beets.
💡 Pro Tips
- ✓The soaking process is crucial for dried lutefisk; don't skip or shorten it.
- ✓Cook lutefisk gently to maintain its delicate texture.
- ✓The smell of lutefisk can be strong; ensure good ventilation.
🔄 Variations
- Some recipes suggest adding a bay leaf to the cooking water for subtle flavor.
- A simple sauce can be made by whisking some of the cooking liquid with a little flour and butter.