BAKED LUTEFISK WITH SAUCES
Contributed by Paula Baker, Anna Kolbjornsen Lodge #36, San Francisco CA
- lutefisk (amount as needed)*
- salt
Bacon Sauce:
- 2-3 strips bacon or salt portk
- 1 stick melted butter (1/2 cup)
White Sauce:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- chopped fresh dill (optional)
- dash of nutmeg (optional)
- dash of dry or prepared whole grain mustard (optional)
- Goat cheese (geitøst) (optional)
- Thaw fish and pat dry with paper towels. If lutefisk has skin or bones (we recommend the skinless and boneless type), trim off skin and take out bones.
- Cut fish into large pieces approximately 6" x 4". Place fish in a greased glass baking dish.
- Sprinkle with salt and let sit for 1 hour to draw out the water and lye.
- Drain off water. Preheat oven to 350°.
- Bake in the preheated oven for 30 minutes or until fish is just soft. Do NOT overcook! [It should be soft!]
- Place fish on serving platter or individaul plates. Serve with sauces.
- While fish is almost done cooking make your two sauces. For the Bacon Sauce, fry bacon or salt port until firm but not crispy. Chop into small pieces and add to the melted better. (Keep warm until serving).
- White Sauce: Melt butter in a saucepan over medium heat. Add flour and cook for at least one minute while stirring. Add milk a little at a time, stirring constantly until smooth. The various additions to this sauce include fresh dill, nutmeg, mustard, or goat cheese. You decide if you want any and how much...a touch will do. (Again, keep warm until serving).
- Sauces Serves 4-8 people. Size of lutefisk depends on your serving sizes and amount of fish purchased.
- *Find boneless and skinless lutefisk if possible! If not, you will need to thaw and pat dry with paper towels before trimming the skin off and debonning fish. Lutefish is a cod that has been soaked in water and lye. The amount you need depends on what is available and how many people you are serving. The serving sizes are quite large (6" x 4") so ensure you have enough.