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Lutefisk I

Complete directions for making lutefisk from stockfish: 8 days of soaking in cold water, 4 days in a lye of 1 l fish lye and 12 l water, 2 days of freshening, then boiling in salted water and serving with melted butter or pork drippings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 123 (falt i det fri)

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About the dish

Erken's directions for making lutefisk from scratch out of stockfish – a process of nearly two weeks. "Rødskjær" is a designation for good-quality stockfish with reddish flesh.

How to make it

  1. 1

    Soaking

    Place the stockfish in cold water for 8 days. Change the water every day.

  2. 2

    Lye treatment

    Mix the fish lye with the 12 liters of water and let the fish lie in the lye for 4 days.

  3. 3

    Freshening

    Take the fish out and place it in cold water for another 2 days. Change the water often.

  4. 4

    Cooking

    Put the fish into boiling, salted water – 2 dl salt to 2 l water – if you want it firm. If you want it "trembling" on the platter, add the salt only 2 minutes before the fish is taken out.

  5. 5

    Serving and storage

    Serve with melted butter or pork drippings. In the cold season the lutefisk can be kept for a longer time, but then the water must be changed daily.

Changes from the original

The measures are kept (1 l fish lye to 12 l water, 2 dl salt to 2 l water). The quantity of stockfish is not given in the original and has been estimated. Pork drippings are kept as an alternative to melted butter.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 123) → Modernisert~74% av teksten endretfjernetlagt til
Tørfisk, helst «rødskjær» 2 kg tørrfisk (helst «rødskjær»). 1 l. fiskelut l fiskelut. 12 l. vand. Fisken lægges l vann (til luten). 2 dl salt (til 2 l kokevann). smeltet smør eller ribbefett (til servering). Legg tørrfisken i 8 dage kaldt vann i koldt vand; vandet byttes 8 dager. Bytt vannet hver dag. Fiskeluten og dag.. Bland fiskeluten med de 12 l. vand blandes, litrene vann og heri ligger la fisken ligge i luten i 4 døgn, tages op, lægges døgn.. Ta fisken opp og legg den i koldt vand, som ofte skiftes, igjen kaldt vann i 2 døgn. Sættes døgn til. Skift vannet ofte.. Sett fisken over ilden i kokende, saltet vand — vann – 2 del. dl salt til 2 l. vand —, l vann – hvis man du vil ha den fast. Vil man du ha den «skjælvende» paa «skjelvende» på fatet, tilsættes tilsettes saltet først 2 minutter før fisken tages op. Serveres tas opp.. Server med smeltet smør eller ribbefett. Lutefisk kan i I den kolde aarstid opbevares længere kalde årstiden kan lutefisken oppbevares lengre tid, men vandet maa vannet må da byttes daglig.

Note til Modernisert

Målene er beholdt (1 l fiskelut til 12 l vann, 2 dl salt til 2 l vann). Mengde tørrfisk er ikke oppgitt i originalen og er anslått. Ribbefett er beholdt som alternativ til smeltet smør.

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Frequently asked questions

How long does the whole process take?
14 days in all: 8 days in cold water (the water changed daily), 4 days in the lye mixture (1 l fish lye to 12 l water), and then 2 days in cold water changed often.
Which stockfish is recommended?
The recipe recommends stockfish, preferably the "rødskjær" grade.
How do I get the fish firm or "trembling"?
If you want firm fish, it is boiled in boiling salted water (2 deciliters salt to 2 liters water). If you want it "trembling" on the platter, add the salt only 2 minutes before the fish is taken out.
What is served with it, and can the lutefisk be stored?
Served with melted butter or pork drippings. In the cold season the lutefisk can be kept for a longer time, but then the water must be changed daily. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 123, and makes 6 servings.

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