Lutfisk: A Scandinavian Culinary Experience
Lutfisk is a classic dish celebrated in both Sweden and Norway. This traditional Scandinavian delight features lye-treated fish, with each country offering its own unique twist—either a creamy white sauce or rich bacon accompaniment. Here's a step-by-step guide to creating both the Swedish and Norwegian versions of this beloved culinary gem.
Ingredients
🐟 4 lbs Lutfisk Lutefisk with Norwegian flag logo
🧂 Salt Non-branded, as needed
🧈 4 tablespoons Butter
🍚 6 tablespoons All-purpose flour
🥛 4 cups Milk
🥄 1 cup Heavy whipping cream
🥒 1-2 tablespoons Stone-ground mustard
🥓 Bacon, crumbled Brand not specified, to taste
🌿 Mashed cooked dried peas Brand not specified, to preference
🥔 Whole baby potatoes Brand not specified, boiled as needed
🌱 Fresh green peas Brand not specified, to preference
🥃 Aquavit Linie Aquavit
🍷 Red wine Brand not specified
Instructions
1- Preparing Lutfisk:
- Preheat an industrial-style kitchen oven to 400°F (200°C).
- Unpack the Lutfisk, place in a metal baking tray, and season with salt.
- Cover with aluminum foil and bake in the preheated oven for 30-45 minutes.
2- Preparing Side Dishes (During Lutfisk Baking):
- For Potatoes:
- In a large metal pot, boil whole baby potatoes until tender.
- For Peas:
- For Swedish Lutfisk, cook fresh green peas until tender.
- For Norwegian Lutfisk, cook dried peas, then mash with a potato masher.
3- Preparing Swedish White Sauce:
- In a medium saucepan, melt 4 tablespoons of butter over medium heat.
- Slowly stir in 6 tablespoons of all-purpose flour, whisking constantly to form a roux.
- Gradually add 4 cups of milk while continuing to whisk.
- Add 1 cup of heavy whipping cream, stirring until smooth.
- Bring to a simmer, allowing the sauce to thicken, then stir in 1-2 tablespoons of stone-ground mustard.
Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: 4
Equipment: Baking Tray Metal, Aluminum Foil, Oven Industrial-style, Pots Large, Saucepan Medium, Whisk Metal, balloon-style, Potato Masher Metal with wooden handle, Food Thermometer Digital, yellow, Serving Plates White, ruffled edge, Dining Utensils Forks and knives, Measuring Cups/Scoops Clear plastic, small white bowl for flour, Tongs Metal, Small bowls for salt, Candlestick Holder and Candle, Small Shot Glasses for Aquavit, Wine Glasses
Cooking Tips:
- Ensure the Lutfisk isn't overcooked; it should remain a flaky texture.
- Stir the sauce consistently during preparation to avoid lumps.
- Double the raw Lutfisk amount needed for serving, as significant water will evaporate during cooking.
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YouTube channel - Martin Stillion