Lutefish傳統西餐
Lutefish is being prepared according to ancient traditions. Especially haddock but also ling can be used. Drying fish was historically an important preserving method . It became a hard and very, very dry from sun and wind and water wasn’t enough to soften it again. Some person accidensically put the fish into a mixture of water and tree-ashes and later on caustic soda was used too. This softened the fish in a special way, and today this is a typically winter dish. Today we can buy lutefish ready for cooking but still some people around the country prefer to do the process themselves. In addition you use potatoes, green pea stew and bacon.
Lutefish是根據古老的傳統來準備的。尤其是黑鱈，有時也用鱈魚。把魚烘乾是傳統上一種重要的保存方法。在太陽下它變得很乾很硬，只有風和水還不夠讓它再次變軟。有些人偶然地把它放在水和草木灰的混合物中，後來就是常用的苛性鈉。這樣把魚用一種特殊的.方式變軟，今天就是一種典型的冬季的菜。現在我們可以很方便地買到已經做好的Lutefish，但是鄉村附近的人們還是選擇自己加工這些魚。這樣還可以加上土豆，豌豆燉肉和燻肉。
