Lutefisk recipe

Since microwaves can vary in terms of heat and power, start out conservatively so you don't overcook the fish. You can always add more time if necessary.

Outside of Europe's Scandinavian region (and Wisconsin and Minnesota), lutefisk doesn't get a lot of love -- or even recognition. But what does it taste like?

Steaming is a healthy way to cook fish, as it doesn't add any unnecessary fat. Many Asian fish recipes use steaming as a cooking method. You can use a bamboo steamer, a wok with a rack or an electric steamer. Sole, trout and other fish with flesh that is less dense are perfect for steaming.

Apart from perhaps Smalahove, this is the most notorious Norwegian dish there is. Period. It makes people gag, or screw their faces in pure disgust. I used to hate it, but I found the key to make it actually taste good!

Christmas brings many joys, and one of them is the classic Norwegian Lutefisk dish. In Norway we tend to eat this dish in the weeks leading up to Christmas. Either by making it ourselves and serving it to family and friends, or you can also get it in most restaurants which have Christmas food on their menu.

Now the season for Lutefisk is here and I think it will be best when you make it at home. Invite some happy friends, buy good quality ingredients, good drinks and you are ready for a very nice and good meal.

Hint: It’s not just the pitchers of butter

Some food lovers collect spices, while others collect vintage cake stands. For me, I collect recipes for flatbreads and I love them. Lefse, in particular, is a flatbread I’ve been eyeing for some time now. Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that’s more substantial than a crêpe but more delicate and chewy than a flour tortilla.

Make and share this Baked Lutefisk recipe from Food.com.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.