Lutefisk is made from air-dried or salted/dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content. The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12, and is therefore caustic. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
Cooking
Lutefisk does not need any additional water for the cooking; 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. It is also possible to do this in an oven. There, the fish is put in an oven proof dish, covered with aluminum foil, and baked at 225 °C (435 °F) for 40–50 minutes.
Eating
In the Nordic Countries, the “season” for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest and Northwest. From October to February, there are numerous lutefisk feeds in cities and towns around Puget Sound.
Red Wine
It is a little bit difficult with red wine, but perhaps a Ripasso would do nicely. The best wine is fruity with some tannins.
Giacomo Montresor Valpolicella Classico Rip. Capitel della Crosara 2006 NKr.: 145.-.
Source: Wiki
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