Main Course

Traditional Lutefisk

Name: Traditional Lutefisk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porcje
Cuisine: scandinavian
Ingredients: 1000 g lutefisk skin-on, boneless; 10 g salt; 200 g bacon diced; 800 g potato; 50 g butter melted; 1 szczypta black pepper freshly ground; 2 łyżka mustard dijon (opcjonalnie)

Lutefisk is a traditional Nordic dish made from dried whitefish that has been rehydrated in lye. It has a unique gelatinous texture and a mild, delicate flavor. Often served with boiled potatoes, bacon, and mustard sauce.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni
Na porcję: 634 kcal

Informacja o alergenach: może zawierać mleko i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 glutefisk, skin-on, boneless
10 gsalt
200 gbacon, diced
800 gpotato

for serving

50 gbutter, melted
1 szczyptablack pepper, freshly ground
2 łyżkamustard, dijon(opcjonalnie)

Sprzęt

saucepan · pot · fork · oven · baking dish · aluminum foil

Sposób przygotowania

Krok po kroku

1
Preheat your oven to 200°C (400°F).
Około 5 min
2
Rinse the lutefisk thoroughly under cold running water.
Około 1 min
Wskazówka kucharza: This helps remove any excess lye.
3
Place the lutefisk skin-side down in a baking dish, sprinkle with salt, and cover tightly with aluminum foil.
Około 2 min
Wskazówka kucharza: Ensure the dish is well-sealed to steam the fish effectively.
4
Bake the lutefisk for 20-30 minutes, or until it flakes easily with a fork.
Około 25 min
Wskazówka kucharza: Cooking time can vary based on thickness; check for doneness after 20 minutes.
5
While the fish bakes, peel the potatoes and cut them into even-sized pieces.
Około 5 min
6
Place the potatoes in a pot, cover with cold water, and bring to a boil.
Około 8 min
7
Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Około 15 min
8
In a separate pan, cook the diced bacon over medium heat until crispy.
Około 10 min
Wskazówka kucharza: Render the fat completely for maximum flavor.
9
Drain the cooked lutefisk carefully, discarding any liquid.
Około 1 min
Wskazówka kucharza: The liquid can be very strong, so drain it away.
10
Serve the lutefisk immediately with the boiled potatoes, crispy bacon, melted butter, and a sprinkle of black pepper.
Wskazówka kucharza: Offer Dijon mustard on the side for those who enjoy it.

Na porcję

Wartości odżywcze

30%Ocena

Kalorie: 634,4kcal
Białko: 50,5g
Węglowodany: 35,2g
Tłuszcz: 32,1g
Błonnik: 4,7g
Cukry: 1,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store any leftover lutefisk and potatoes separately in airtight containers in the refrigerator.

Odgrzewanie

Gently reheat lutefisk in the oven or microwave, and potatoes can be reheated in a pan or microwave.