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  #1  
Old 12-30-2016, 12:52 AM
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Default Lutefisk

I finally got around to doing this tonight.
The lutefisk came from Olson's Fish Market
in Minneapolis and think they supply the
U.S. with the fish. It is Norwegian cod.

I followed the directions to boil the fish and
added melted butter at the table. The next time
I'll make a cream gravy like my friend's mom did.
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Old 12-30-2016, 04:25 AM
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Default Re: Lutefisk

In Finland too the lutefisk belongs to the traditional foods of the Christmas table in some families (not mine). Here is local version of the recipe:

http://www.dlc.fi/~marianna/gourmet/xmas22.htm
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Old 12-30-2016, 10:43 AM
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Default Re: Lutefisk

It's not a tradition from my family but when growing up in NE Iowa I had friends of Norwegian decent and they would invite me for their meal (mid 60's). Bill's mom would make lefse on a wood burning stove and it was the best.
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Old 12-30-2016, 11:13 AM
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Default Re: Lutefisk

The texture of it is what I am trying to figure out.
It looks almost gel-like (or something).
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Old 12-30-2016, 02:16 PM
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Default Re: Lutefisk

It is almost gel like and takes some getting used to and when cooking, quite fishy smelling. The mrs wouldn't touch it. It started out as a 1.5 pound package so it wasn't a yuge amount and have two pieces left. I'll make a béchamel for the last pieces.
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Old 12-30-2016, 02:21 PM
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Default Re: Lutefisk

Quote:
Originally Posted by Johnny West View Post
It is almost gel like .....and when cooking, quite fishy smelling. The mrs wouldn't touch it.
I'm with the Mrs. on this one!

Lee
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Old 12-30-2016, 02:28 PM
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Default Re: Lutefisk

LOL!

I used to work in a Red Owl back in the 60's. Lutefisk could be hard to find but the meat department had the little wood boxes with salted cod. It worked the same.
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