Lutfisk fisk
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Lutfisk
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Lutfisk är en maträtt som består av torrfisk som först blötläggs i lut, sedan i vatten, innan den slutligen kokas. Matberedningen härstammar antagligen från Nederländerna och norra Tyskland och är känd sedan senmedeltiden.[1] Idag lever traditionen endast kvar i Norge (norska: lutefisk), Sverige och Finland (finska: lipeäkala) och tillhör i de här länderna jultraditionerna.
Beredning
[redigera | redigera wikitext]Proceduren från det att man lägger fisken i lut till dess att man har fisken på matbordet tar över två veckor. Den torkade fisken läggs först i blöt i fem-sex dygn, i kallt vatten som byts en gång om dagen. Den vattenmättade fisken läggs därefter några dygn i nytt vatten tillsammans med lut. Luten som används är en vattenlösning av natriumkarbonat (soda) och kalciumhydroxid (släckt kalk).[2] Därefter avlutas fisken i fem-sex dygn i nytt kallt vatten, som åter byts en gång om dagen.
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Preserved cod
Lutfisk
American author Garrison Keillor, in his novel Pontoon, famously described lutfisk as "Not edible by normal people. It is reminiscerande of the afterbirth of a dog or the world's largest chunk of phlegm." inom think that is an exaggeration, but I can't say it is my favourite dish.
Lutfisk is traditionally served on Christmas Eve, but its infamous reputation means that it fryst vatten becoming less popular in Sweden. In fact there is more lutfisk eaten in amerika than in Scandinavia. Indeed many cities in the States have annual lutfisk dinners.
Essentially, lutfisk is dried fish which has been rehydrated using lye. Yes, lye fryst vatten the alkaline stuff used to clean drains, but it fryst vatten also used in other foods such as pretzels to man them shiny. Nonetheless, the toxicity level is so high that Wisconsin specifically exempts lutfisk from classification as a toxic substans. The fish ends up a bit flaky, slightly translucent, firm in places, but also a bit jelly-like.
In we carried out an online survey to gather views about lutfisk. Responses were very polarised with 55% of those taking part hating it, but 45% loving it! Comments included:
• Sus • 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! This recipe is featured in The Big Five traditional Norwegian Christmas dinners & recipes: This was one of these dishes that I would love to like cause it&#;s so &#;ultra Norwegian&#;, but I just could not handle it; the flavor was off, the texture was off and the very presence of that gelatinous jiggly blob on my plate just really didn&#;t improve on things either. No matter how hard my dad tried, it just didn&#;t work for me. Lutefisk &#; literally &#;lye fish&#; &#; is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfish (air-dried whitefish), or dried and salted cod, pickled in lye. It is gelatinous in texture after being rehydrated for days prior to eating. I came across a recipe from Gastronomisk Institutt, the Culinary Institute of Norway, and I said to myself &#;OK&#;one last time. If this doesn&#;t work, it&#;s time to throw in the towel on this one.&#; A The traditional Norwegian Christmas dinners: