Tine lutefisk

lutefisk i ovn varmluft 1 koke lutefisk i vann 2 frossen lutefisk i ovn 3 lutefisk i kjele 4 Lutefiskmiddag - Oppskrift fra TINE Kjøkken Nordmenn spiser mest lutefisk fra oktober til januar, og du kommer ikke unna lutefisk i julebordsesongen. Lutefisk lages fra tørrfisk eller klippfisk som blir behandlet med lut i en spesiell prosess. Heldigvis slipper du å lute fisken selv. 5 Literally meaning "lye fish," lutefisk is a dried stockfish (normally cod or ling, but haddock and pollock can also be used) that has been brined in lye, soaked to remove the resulting caustic solution, and then steamed until it flakes. The end result looks and feels gelatinous. 6 Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally " lye fish") is dried whitefish. Usually cod is used, but ling and burbot are also used. 7 The Canora Courier reports some believe lutefisk actually originated when Vikings burned down villages with racks of drying fish, while others claim it was invented when someone dropped a fish in the ashes of a fire and were too poor to throw it away, so they ate it anyway. Both stories seem a little, well, fishy. 8 Ta fisken ut av fryseren. 9 Sørg for at den ligger i vanntett forpakning. 10 Directions. Bring water and salt to a rolling boil. Add lutefisk and return to a boil. Remove from the heat, cover, and let sit for 8 minutes. Check with an instant-read thermometer to make sure the internal temperature has reached degrees F (60 degrees C). Carefully remove lutefisk from water using a scoop strainer or skimmer spoon. 12