Baked Lutefisk

Marilyn Gronner

I remember smelling lutefisk at church when I was little and it made me never want to even taste it. Then there was Boone and Erickson's "Lutefisk Lament". One day Dorothy Green invited me over for baked lutefisk and she said she thought I might like it. I did!! I asked Ivert for her recipe and here it is.

Lutefisk:

Lutefisk enough to serve however many people you are feeding.
Salt

Cream Sauce:

2 tablespoons melted butter
2 tablespoons flour
1 cup of cream (may substitute sour cream and enough milk to make 1 cup)
Salt to taste
Pepper to taste

Heat oven to 400°. Place lutefisk skin side down in glass baking dish. Salt lightly. Place an aluminum foil tent over the dish and seal around. Bake 20 to 35 minutes, depending on how thick the lutefisk is, until flaky.

To make cream sauce: In a sauce pan, melt butter and stir in the flour until well blended. Add 1 cup of cream (or sour cream and milk) and blend well. Heat to boiling, then turn down to simmer and simmer for 2 minutes. Add salt and pepper to taste. Serve over lutefisk. Alternative: Serve melted butter over lutefisk.

I heard on Sunday that no one had submitted a lutefisk recipe, and we can't have that! Since this one changed my mind about the
fish, and since it brings back pleasant memories of my dear friend Dorothy Green, I am submitting it

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