Lutefisk Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cod Fish
Aioli Sauce
1 tsp. minced garlic
2 egg yolks
1 & 1/2 c. virgin olive oil
2 tbsp. lemon juice
salt and pepper
|
|
Directions: |
Directions:Soak the salt cod in cold water for 12 hours. Change the water often. Put the salt cod in a large pot of cold water. Bring to a boil over high heat, reduce to a simmer and poach for 15 minutes. Remove from the water and cool.
Aioli Sauce
Put minced garlic and egg yolks in a bowl. Gradually add the oil in droplets, beating with a whisk to incorporate the oil with the yolks and garlic. When the aioli has thickened slightly, increase the flow of oil to a thin steady stream, beating constantly. The mixture will be very thick. Add the lemon juice, season with salt and pepper and blend with a wire whisk. The completed aioli will be quite thick. The aioli will keep for several day in the refrigerator. However, it is at its best a few hours after making, when the garlic has imparted its full flavor. |
|
Number Of
Servings: |
Number Of
Servings:???? |
Preparation
Time: |
Preparation
Time:???? |
Personal
Notes: |
Personal
Notes: My mother (Evelyn Brue Antone) came to Chicago for many years to spend Christmas with the Tait and Francis families. Christmas Eve was always at our house, so to do some Norwegian traditional things, besides lefsa, we served Lutefisk. Mom loved it. We served it as an appetizer..A bourbon highball goes very well with this !! The Lutefisk became a regular item on the menu. My husband, Charles Francis, always prepared it. This is his recipe.
|
|
This recipe for Lutefisk is from