Valdres Samband

The Oldest Bygdelag in America - 1899

Lutefisk

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Recipe submitted by
From The United States Regional Cookbook. Culinary Arts Institute, Chicago ©1947 page 555 Ruth Berolzheimer.

2 1/2 lbs Lutefisk

1 cup slaked lime

2 quarts oak or maple ashes

Saw fish in 3 parts, clean thoroughly and place in a wooden bowl or pail. Add water to cover and set in a cool place 5 to 6 days. Change water several times. Remove fish and thoroughly clean wooden bowl. Make a solution of water, lime and ashes and allow to stand overnight. Drain off clear liquid and pour over soaked fish, set in a cool place for 7 days. When fish is soft, remove from solution, scrub bowl well and soak fish for several days in cold clear water. Cook in boiling salted water at simmering temperature for about 20 minutes. Drain well and serve.

Allow 1/3 lb per person

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