Lutefisk and Bechamel Sauce
Mmmh good!
4 to 100 servings
Lutefisk
1 package
Lutefisk
2-5 lbs.
white potatoes
to taste
mustard
Steps:
- Boil Lutefisk according to instructions on package.
- Serve with boiled potatoes, béchamel (below) or white sauce, and mustard.
- To eat, per tradition, mash one or two potatoes.
- Place serving portion of fish on potatoes and top with sauce and mustard.
- Remember to keep silver away from Lutefisk as it will turn the silver black.
Bechamel Sauce
1⁄4 cup
butter
3 tablespoons
heavy cream
1⁄4 cup
flour
to taste
salt and white pepper
2 cups
milk
1⁄2 teaspoon
nutmeg
2 thin slices
onion
2
parsley sprigs
Steps:
- Heat butter in a saucepan and stir in flour. Cook stirring with a whisk, until thoroughly blended, three to four minutes.
- Scald milk with the onion and parsley. Strain into butter-flour mixture, stirring constantly. When sauce is thickened and smooth, add the cream.
- Add nutmeg and season to taste with salt and pepper.
| 1 package | Lutefisk |
| 2-5 lbs. | white potatoes |
| to taste | mustard |
Steps:
- Boil Lutefisk according to instructions on package.
- Serve with boiled potatoes, béchamel (below) or white sauce, and mustard.
- To eat, per tradition, mash one or two potatoes.
- Place serving portion of fish on potatoes and top with sauce and mustard.
- Remember to keep silver away from Lutefisk as it will turn the silver black.
| 1⁄4 cup | butter |
| 3 tablespoons | heavy cream |
| 1⁄4 cup | flour |
| to taste | salt and white pepper |
| 2 cups | milk |
| 1⁄2 teaspoon | nutmeg |
| 2 thin slices | onion |
| 2 | parsley sprigs |
Steps:
- Heat butter in a saucepan and stir in flour. Cook stirring with a whisk, until thoroughly blended, three to four minutes.
- Scald milk with the onion and parsley. Strain into butter-flour mixture, stirring constantly. When sauce is thickened and smooth, add the cream.
- Add nutmeg and season to taste with salt and pepper.