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By
10/30/2007
Hi, Another Norske with her tips on lutefisk. Parents used to get the 50 gal barrel size each winter--so when the price at the stores smack you, I wish for the good old barrel price!
Anyway, I don't buy the skinless--but do the rinse time table you suggested (first one in salt water to firm up the fish) and use a disposible ice cream bucket (hard to get fish smell out of tupperware!) Then I will strain it about an hour, and for my single use, cut it into meal size pieces (4x6) and pop it into a sandwich zip bag. It freezes very well. I put all the bags into a large freezer zip. This way I can take it out and microwave it without thawing. Takes but a minute or two in a small dish.
Now to microwave a larger piece (2-3 lb) I take the drained fish, put it flesh up in a micro dish, cover it tight with saran, cook it about 2-3 minutes. Let it rest. Turn the fish over to skin up. DRAIN ALL LIQUID. Tightly cover it again, Cook about another 3 minutes (May have to drain liquid again) OR until the skin starts to curl it's edges up. The fish is fanning under it, it is good and tight.
And this is NO SMELL.
My 5 yr old and 17 month old granddaughters and I love having an afternoon snack of lutefisk, slightly buttered/salted. I don't worry about adding anything else. Preference with it? Lefse. Or make a lutefisk wrap with lefse or flour (not corn) tortilla.
The usual trimmings include meat balls/turkey/pork roast with potatoes, gravy, Rommegrot, Potet Klub, Sotsuppe, Blod Klub, Rullepolse, Lefse,Flatbrod. This is pretty much the menu whether with relatives in SD/ND or MN where I live now.
At the price of lutefisk, we do not use this at family gatherings--no one wants to be responsible for the $100 worth of fish! But I do buy and keep in the freezer for summer use. My youngest gave me a gift certificate 2 years ago as a christmas present for LUTEFISK that I did not have to share.
Grandma J. Benson MN
By
10/30/2007
Yumm, can't wait. Such good stuff and you don't have to be Scandinavian to enjoy it.
Thanks for the tips.
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