Lutefisk

That time of the year when Scandinavians cook lutefisk; if you follow these instructions there will hardly be a odor and fish will be solid and flake.

Buy it skinless and "trimmed" and fresh. Make sure it is nice and firm. Purchase the lutefisk a week before you want to serve it. Take it out of the plastic bag, rinse in cold water, put it in a large bowl, and cover with ice water. Change this water two to three times per day and keep in the refrigerator for minimum of 5 days, this firms up the fish.

Put the lutefisk in a glass baking dish on aluminum foil, placed on pan with a rack in it. Put some slits in foil so liquid can drain out. Turn the foil up the sides and ends. If the skin is on, place skin side down. Put in a preheated oven at 375 degrees F for 25 to 30 minutes, depending on how thick fish is. You may need to leave in the oven for as long as 60 minutes. The fish is done when it flakes easily with a fork. Do not overcook it or it will look like white jello!

In Minnesota, we allow at least a pound of lutefisk per person, served with hot melted butter. The two side dishes are riced or mashed potatoes and very small cooked frozen peas, no exceptions. Use pure butter melted and the Swedish way is to cover with white sauce. And, of course, you must have lefse. This is a ritual which we try to repeat as often as possible and as long as we can get the fresh lutefisk.

By Dick from International Falls, MN