Community, Recipes

Larry’s Lutefisk

When I wound up at SDSU, our Extension Director, Larry Tidemann, exposed his Norwegian roots occasionally.  With a Scots surname, I never pointed out that more of my recent ancestors are Scandinavian – mostly in self-defense.  The descendents of Scots make a point of eating Haggis – but Larry made a point of bringing lutefisk into the office, to share with all.  I think there were always leftovers.

As near as I can make out from the old, penciled recipe (unused these many years) you start with:

5 pounds of lutefisk
2 pounds of bacon
4 tablespoons of salt

  • Preheat the oven to 350 degrees
  • Cut lutefisk into servings and place in a baking pan (skin side down)
  • Sprinkle with salt and cover with aluminium foil
  • Bake the lutefisk in the oven for 30 minutes.
  • Fry bacon on medium heat so the fat melts and the bacon gets crispy.

The pea stew (I think that’s the translation – 20 years have affected the lettering)  Quantities seem to be a matter of personal choice or availability.

2 lbs of dried peas
butter
Salt
Sugar

  • Leave peas in water overnight
  • Pour off the soaking water, cook in fresh water until tender
  • Add more water if it doesn’t get tender
  • Add butter, salt and sugar
  • Serve lutefisk with bacon and pea stew

I only ate the bacon – it wasn’t half bad despite the presence of lutefisk.  I can understand why the Vikings went to sea.

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