Lutefisk

World's Scariest Food

Popis: One of the more appealing looking dishes on our list, lutefisk (the name literally means 'lye fish') is a traditional dish of some Nordic countries. It is part of the Norwegian julebord and Swedish julbord and is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and lye (lut) and has a gelatinous consistency. For preparation, the lutefisk is saturated with water and must be handled carefully while it is cooked so that it does not fall to pieces. The lutefisk is boiled for about five minutes, until translucent, then promptly served. To provide a firm consistency, it is recommended to spread a layer of salt over the fish about half an hour before it is cooked. This will drain some of the water in the fish meat. The salt must be rinsed off carefully before cooking. Lutefisk does not need additional water to be cooked. It is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. Alternatively it can be wrapped in aluminium foil and baked at 225 °C (435 °F) for 40–50 minutes. Another option is to parboil lutefisk, wrapping it in cheesecloth and gently boiling until it is tender. Lutefisk can also be boiled directly in a pan of water. Now, that's dinner sorted. What's for dessert?

Adresa: Grensen 1, Oslo 0159, Norway

Web: https://www.thespruceeats.com/lutefisk-fish-2952909

Video: https://www.youtube.com/watch?v=aQiSAfGsebs

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