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Norwegian Lutefisk

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the lutefisk in a kettle, and add enough cold salt water to completely cover them(some people like to place the lutefisk in cheesecloth and tie the ends itno a bag, before placing in the kettle.). | 2. Bring gradually to a boil. (Caution: It will be done when brought to a full boil, and if boiled too long the fish will fall into pieces.). | 3. Remove from the burner, skim off any foam that appears and the let the lutefisk stand for 5-10 minutes. | 4. Drain well, and serve steaming hot on warmed plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lutefisk - - - -
    salt water mixed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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