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How To Cook (and eat) LUTEFISK Norwegian Style
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Feb 6, 2024
Support me on Patreon: https://www.patreon.com/norwaywithpal I hope you enjoyed this Lutefisk-episode! Tusen takk, thanks a lot for watching! Pål Film: Aaron Wahab https://www.instagram.com/aaronwahab/ ============================= Follow Me: ============================= https://www.norwaywithpal.com https://www.patreon.com/norwaywithpal https://www.facebook.com/norwaywithpal https://www.instagram.com/norwaywithpal/ ============================= Gear Used to Make My Episodes: =============================
View Video Transcript
0:00
Hi there, I'm Paul from Norway, and today we're going to make Norwegian classic Lutefisk
0:11
Lutefisk is a traditional Norwegian fish, typically a dried codfish that has been re-soaked in water and cured in lye
0:21
In Norway, we eat lutefisk mostly before and during Christmas. You can find it in any supermarket
0:27
it, but it comes in different qualities at different prices. Today I'll prepare it baked in the oven like many Norwegians do, and I'm going to serve it
0:37
with some of the most common sides, which, to be honest, are as important as the fish itself
0:45
This is a beautiful piece of lutea fish. The texture is a bit firm. It's the loin of a codfish
0:54
It smells like fish, for sure. This is going to be a delicious piece of lutefisk
0:59
So I start by cutting the lutefisk into pieces. You don't want pieces to be too big, just the perfect size
1:07
So I cut up the luteifisk, I put a grill over a bowl here
1:11
and I place the pieces of lutefisk with the skin side down onto the grill
1:16
Now the key to getting good texture on the lutefisk is to add the right amount of salt
1:22
So for one kilo of lutefisk, I add about a tablespoon of salt
1:27
maybe a little bit more This will draw the liquid out of the luteophis and it will run off into the bowl
1:43
So the side dishes that are served with the lutefisk are extremely important to Norwegians
1:49
And there's especially one side dish which you will always find, and that is bacon and bacon fat, which you are going to pour over the lutea fish
1:58
In Norway you can get diced bacon in the supermarket during Christmas, made exactly for this purpose
2:05
Try not cook it on too high heat. You want the fat to really come out of the bacon
2:10
If there's not enough fat, you can also add some butter. And always some mushy piece
2:19
Add it to a pot, add a little bit of vegetable stock, a dab of butter, some salt, some pepper, and some water
2:28
Busha piece is actually really good. The last thing you need to cook is boiled potatoes
2:40
I like to peel them because I think they look nicer on the plate then
2:44
Another nice addition to the lutefisk meal is some grated ounce cheese which is an iconic Norwegian cheese
2:52
Mmm. Brown cheese. Also some strong mustard pairs well with the lutefisk
2:57
And the last one is some lefsa which is very traditional Norwegian Christmas food And this is a potato based tortilla I take a couple of these left I cut them into half and then I rolled them up Put them on a nice plate
3:15
Alright, so the lute-fisk has now been standing for two hours in the fridge
3:20
and a lot of water has run off it. And lute-fish got a bit of a bad reputation
3:26
and the reason for that is often that the texture is not quite right
3:30
To get a nice texture is very important, Tony and also cook it in a good way
3:37
And if you do that, then you will get a good luteifisk experience
3:41
Next step now is to take the pieces of lutefisk and rinse them under some water to get the salt off
3:47
Then I'm going to take the lutefisk and transfer them to a bit of a deeper pan
3:52
I'm going to have a little bit of salt and pepper over them. And then I'm going to cover that pan with tin foil
3:59
The trick now is that the tin foil does not touch the fish because it will disqual
4:03
color the lutefisk. Alright I'm going to put it in the oven now for about 35 minutes on 225
4:11
Celsius. So the lutefisk is in the oven for 40 minutes just enough time to make and enjoy some
4:17
Norwegian waffles. Norwegian waffle with brown cheese, sour cream and strawberry jam
4:36
If you want to make your own waffle check out the link at the end of this episode Oh yeah, this looks perfect. Perfect
4:51
So I'm going to start putting the fish and all the sides on the plate. I recommend having a bit of a hot plate because the fish is going to cool down very quickly
5:00
Start with a piece of lutefish. Two pieces, actually. Typically when you eat lute fish in a restaurant in our restaurant
5:06
in Norway or at someone's home you will always get two servings so don't
5:11
worry if you don't get enough fish on the first serving then some potatoes some
5:16
mushy piece some mustard some brown cheese grated
5:25
piece of lefsa and then the highlight and the very important one is the bacon with the
5:34
the bacon fat which typically I just sprinkle with the fat and everything over the fish
5:41
more the merrier and then a little bit of the fat over the potatoes and that's it it's ready to
5:49
eat all right the meal is ready and it turned out just the way that I was hoping for I'm so
5:54
excited to take a bite here I also got some aqua wheat some Norwegian liquor I have a strong
6:00
Christmas ale which goes well with this plate thanks a lot for watching the
6:04
episode a special thanks to all my patrons for your support and i'll see you again soon let's go
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