Lutefisk; Scandinavian is the tradition of food. As a Christmas subtlety, they are popular in Denmark, Sweden, Norway and Finland.
It is a stock that is salamuated in ashy water, soaked to remove the costic solution obtained and then cooked in steam until it is flakes.
The final result appears gelatinish. Traditionally served with warm cream or butter sauce.
Lutefisk (Norway) or Lutfisk (Swedish), Ludefisk (Danish) and Liepeäkala (Finnish).
It is believed that Lutefisk has become a Christmas tradition as a result of the Catholic meat restriction that requires fasting at certain days and weeks. And even today, it is identified with Christmas.
Is Lutefish Salded Tuzzur Same? Salt cod, which is basically rested in salt and then dried codfish, is similar to the concept, but has a few important differences. The reason for the differences is hidden in salt and ash water used.
In many other parts of the world, the way to protect fish was salted, but since there were no significant salt deposits in Scandinavia, drying became the preferred method. Typically Lukefish; It is kept in a strong ash for a few days and reaches the desired soft consistency. This is not a valid process for dried cod fish.
How does it taste? Smooth, flexible, delicate taste as well as lovers; There are also those who do not like gelatinish texture. The butter and cream served next to them are very important details in the taste offered by the food.
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Recipes Lutefisk recipes vary according to what is required to prepare the fish before cooking. Some say that it is allowed to get wet in cold water from a few hours to one night.
Others recommend salting and waiting for a short time. Many agree that you should put it in a bowl and give it a few times cold, fresh water and keep it in the refrigerator until you are ready to serve.
Sprinkle with salt on or rub it before cooking lutefisk. If the skin is attached, you can remove it before cooking. Otherwise, cook the fish with the skinned side down.
This is a sensitive fish and therefore tends to disintegrate easily, so cooking methods to protect the tissue should be soft. Cooking, steam cooking, steaming and boiling are good ways to prepare it.
Butter and salt are prominent in the preparation of Lutefisk in Scandinavia and the United States.
Typically, it is served with side dishes such as lutefisk, pea and boiled potatoes, depending on where you consume, and sometimes a bacon of bacon, meatballs, mustard and bechamel.
Norwegians; It serves with Lefse, a soft traditional observation made of potatoes, flour and milk or cream.
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