Lutefisk
Either the great cultural treasure or great embarrassment of Scandinavian cuisine, depending on who you ask. Eaten in Norway since Viking times.
Lye-cured dried cod — soaked in lye until gelatinous, then rinsed and baked. Polarising even among Norwegians. Eaten at Christmas throughout Scandinavia.
Ingredients
Method
Preheat oven to 200°C. Place lutefisk in a baking dish. Season.
Cover with foil. Bake 20-25 minutes. The fish should be opaque and just holding together.
Drain off liquid. Serve with melted butter, boiled potatoes and peas.
Lutefisk releases a lot of liquid during baking — cook in a dish with high sides and drain before serving.
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