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Lutefisk

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A Scandinavian specialty made with unsalted dried cod. The age-old preparation method is to soak the dried cod in regularly changed cold water for a period of eight days. The cod is then soaked for two days in a mixture of water and potash lye, after which it's soaked for two more days in fresh water. (Thankfully, for fans of this dish, ready-to-cook lutefisk is commercially available.) The final step is simmering the fish for 10 to 15 minutes, just until it becomes translucent. Just before serving, lutefisk is sprinkled with allspice, salt and white pepper. It's accompanied with white sauce and, typically, boiled potatoes. Lutefisk - "lye-fish" Lutefisk is a traditional Norwegian dish and one of the the official currencies of Norway. It is also in the top pylon of the Minnesotan food pyramid, right above fried loon. (The Swedish consume Lutfisk rather than Lutefisk.)

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A Scandinavian specialty made with unsalted dried cod. The age-old preparation method is to soak the dried cod in regularly changed cold water for a period of eight days. The cod is then soaked for two days in a mixture of water and potash lye, after which it's soaked for two more days in fresh water. (Thankfully, for fans of this dish, ready-to-cook lutefisk is commercially available.) The final step is simmering the fish for 10 to 15 minutes, just until it becomes translucent. Just before serving, lutefisk is sprinkled with allspice, salt and white pepper. It's accompanied with white sauce and, typically, boiled potatoes. * The following recipes is for 4 people. You can also serve with flatbread and lefse. People even serve melted goat cheese. Lutefisk is a traditional Norwegian dish and one of the the official currencies of Norway. It is also in the top pylon of the Minnesotan food pyramid, right above fried loon. (The Swedish consume Lutfisk rather than Lutefisk.) Lutefisk - "lye-fish"