Lutefisk recipe

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.

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

Lutefisk, which means "lye fish," is dried cod that has been treated with lye for preservation. While there are, of course, more advanced ways of preserving food, lutefisk is a Scandinavian tradition still enjoyed today. Before it is prepared, it is soaked in cold water for days to remove the lye.

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.

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

Hint: It’s not just the pitchers of butter

This 4-ingredient recipe rehydrates dried cod (lutefisk) in salt water and tops with melted butter in this Scandinavian dish with a Jell-O-like texture.

Lutefisk is a Scandinavian dish which is made from dried stock fish, also called white fish. Most commonly, the fish of choice is cod, although other white fleshed fish can be used as well. The fish is dehydrated before being soaked in lye and then soak

Sample a taste of Midwestern dishes with these recipes that reflect Heartland tradition and ingredients, including Real-Deal Cincinnati Chili, North Dakota Juneberry Pie, Knoephla, Dutch Letters, Kansas Zwiebach, Old-Fashioned Sour Cream Raisin Pie and more.