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| Make your own lutefisk It's easy, and far cheaper ... |
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| How to make lutefisk | |||||||||
| The first thing you have to do, is to decide how big a portion of stockfish you want to soak. As a rule, 125 grams of stockfish are the equivalent of 1 kg of soaked fish. A lutefisk lover will gladly eat a kilo of lutefisk, which means we should allow 125 grams of stockfish per person. Soaking Ready beaten stockfish is soaked in cold water for about 24 hours (stockfish that has not been hammered should be soaked for about 4 days). You should use running water, or change the water at least twice every 24 hours. "Luting" -- adding the lye Make a solution of water and caustic soda (NaOH) using 50 grams of soda per 7 litres of water. The soaked fish should be left in the soda solution for about 24 hours. Subsequently, it should be watered down, preferably in running water, for approximately 48 hours. Then the fish is ready to be cooked or frozen. Freezing the fish Lutefisk is very suitable for storing in your freezer. In that way, you have ready made lutefisk for the summer too. How to cook lutefisk Many people have different opinions with regard to how lutefisk should be cooked. For the beginner, we suggest you try one of the following two ways which you can later experiment with at your own pace:
Serve the freshly cooked lutefisk together with potatoes, pease pudding and melted fat from pork ribs or bacon, or melted butter. Some people also enjoy it with mustard. Click here for more information about Stockfish! |
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Tel. +47 76 09 22 00 Fax +47 76 09 24 22 E-mail: hsverdru@online.no |
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