SWEDISH LUTEFISK
Ingrediants
1 piece dried lutefisk, sawed into 6 inch lengths
2 tablespoons lye
Directions
Soak the fish in clear water for 3 days.
Add 2 tbsp lye into a gallon of water.
Soak for 3 days in this solution.
Then soak for 4 days in clear water, changing the water every day.
To cook the lute fish————.
Tie the fish loosely in a square of cheese cloth.
Drop in a large enamel pot of boiling water.
Cook 10 minutes or until well done.
Remove cheese cloth put on a platter and debone.
Serve with a white sauce or a mustard sauce.
Have you actually eaten it?
Seems like a lot of work to get a product that requires a lot more work to get edible.
It probably was invented because it provided a means of extending the usability of cod. Before there was refrigeration, that is.
I would never bother with it. I’d rather get a hunk of not stinky fish from the local fishmonger and make an easy dish with it.
You want seven dishes for Christmas? There are many to choose from. Especially if you allow shellfish into the mix.
If you feel a need to be adventurous, I say get and fix some geoduck.
https://www.seriouseats.com/recipes/2010/10/geoduck-sashimi-and-sauteed-recipe.html