Cooking tips for lutefisk
15 October 2005| Different pans can be used, but they must not be made of aluminium. Lye turns the aluminium dark. |
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| Cooking in a pan without water: Use a steel pan for cooking lutefisk. Lay the fish skin side down and sprinkle with salt, 2 tsp per kg lutefisk. Set the pan on low heat and bring to a boil. The lutefisk produces liquid and should simmer for about 10 minutes until it is done. The fish remains firm and nice. | |
| Cooking in a microwave: Place the fish skin side down in a dish suitable for microwaving. For best results, cook no more than 1 kg at a time. Sprinkle with salt, 1 tsp per kg lutefisk. Cover. One kg fish is cooked for 6 minutes at 600 watts. Check if the fish is cooked. Thick pieces can require 2 minutes extra, perhaps longer. Allow the fish to rest for 5 minutes with the cover on for after-cooking and to even out the temperature before serving. The fish remains firm and nice. | |
| Cooking in a steam boiler or fish pan with rack: Put water in the pan and bring to a boil. Lay the lutefisk on the rack and sprinkle with salt, 2 tsp per kg lutefisk. Set the rack with the lutefisk in the pot; the water should be under the fish, not touching it. Cover and allow the water to boil until the lutefisk is done. This will take about 10 minutes. |