Dish

Lutefisk

The dish is made by soaking dried whitefish in lye for several days, then soaking it in water for several more days to remove the lye. The fish is then boiled until it becomes gelatinous and served with butter or cream sauce. Lutefisk is a high-protein dish that is also rich in vitamins and minerals.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Lutefisk originated in Scandinavia, where it has been a traditional dish for centuries. It was originally made as a way to preserve fish during the long winter months.

Dietary considerations

Lutefisk is not suitable for individuals with fish allergies or who are sensitive to strong odors. It is also not suitable for individuals with celiac disease or gluten intolerance, as it may contain gluten.

Variations

There are no known variations of lutefisk.

Presentation and garnishing

Lutefisk is typically served on a plate or in a bowl. It is often garnished with fresh herbs, such as parsley or dill.

Tips & Tricks

To make the perfect lutefisk, it is important to use high-quality dried whitefish and to follow the traditional soaking and boiling process. The fish should be served hot with butter or cream sauce, and paired with traditional side dishes and drinks.

Side-dishes

Lutefisk is often served with boiled potatoes, peas, and carrots. Other popular side dishes include lingonberry sauce and lefse, a traditional Norwegian flatbread.

Drink pairings

Lutefisk is traditionally served with beer or aquavit, a traditional Scandinavian spirit. Other popular drink pairings include white wine or sparkling cider.