Lutefisk recipe

Lutefisk, which means "lye fish," is dried cod that has been treated with lye for preservation. While there are, of course, more advanced ways of preserving food, lutefisk is a Scandinavian tradition still enjoyed today. Before it is prepared, it is soaked in cold water for days to remove the lye.

Christmas brings many joys, and one of them is the classic Norwegian Lutefisk dish. In Norway we tend to eat this dish in the weeks leading up to Christmas. Either by making it ourselves and serving it to family and friends, or you can also get it in most restaurants which have Christmas food on their menu.

Apart from perhaps Smalahove, this is the most notorious Norwegian dish there is. Period. It makes people gag, or screw their faces in pure disgust. I used to hate it, but I found the key to make it actually taste good!

Outside of Europe's Scandinavian region (and Wisconsin and Minnesota), lutefisk doesn't get a lot of love -- or even recognition. But what does it taste like?

Make and share this Baked Lutefisk recipe from Food.com.

Hint: It’s not just the pitchers of butter

Since microwaves can vary in terms of heat and power, start out conservatively so you don't overcook the fish. You can always add more time if necessary.

Now the season for Lutefisk is here and I think it will be best when you make it at home. Invite some happy friends, buy good quality ingredients, good drinks and you are ready for a very nice and good meal.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

Dried cod (lutefisk) is rehydrated in salt water and topped with melted butter in this Scandinavian dish with a Jell-O-like texture.