Lutefisk

BREAKFAST OF CHAMPIONS # 42 – Brandade

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While  a traditional brandade is usually made with salted cod (bacalao) and olive oil, over time many different variations have evolved. Today I’ve had a version that has evolved in my own kitchen. When Maria was still alive, I prepared bacalao for her often, since it was one of her favorite food’s and many times she asked for it to be prepared as brandade.
I myself, on the other hand, am a stout hater of bacalao ever since I encountered  klippfisk and lutefisk (bacalao) the first time while I was working in Sweden during the early 70’s. While FRESH  bacalao /torsk / cod / kabeljau remains one of my favorite fish’ of all time, the salted / dried / lye’d versions are not something I’d eat voluntarily, although I have cooked thousands of portions over time for guests in restaurants around the world and mostly for fellow sailors during my time as crew cook on Royal Viking Sky. I became quite an expert in preparing it, making many a Swede, Norwegian, Spaniard, Portuguese and any other bacalao / klipfisk / lutefisk- lover happy 🙂
So, while I don’t like bacalao, I adore brandade, so at home I make different versions often. I’ll have it for breakfast, lunch or dinner and sometimes, if I cook too much (usually), for all three meals on one day, served with different sidings and condiments.
So there you have it – a not so traditional “Smoked Salmon & Spinach Brandade”
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Bon Appetit !   Life is Good !
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Brandade

Brandade

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Brandade

Brandade

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Preparation :
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bake potatoes until soft, let cool, remove flesh

bake potatoes until soft, let cool, remove flesh

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mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

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add heavt cream

add heavy cream

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mix well

mix ingredients well

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add blanched spinch and diced smoked salmon

add blanched spinach and diced smoked salmon

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almost....

almost….

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put mixture in buttered baking dish

put mixture in buttered baking dish

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sprinkle with bread crumbs and grated asiago cheese

sprinkle with bread crumbs and grated asiago cheese

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bake until golden and crisp

bake until golden and crisp, sprinkle with chives

 

Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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Brandade

Brandade

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” The 6 Most Terrifying Foods in the World “ # 4

#4. Lutefisk

From: Norway.

What the hell is it?

Ahhh, Lutefisk. After the larvae-ridden cheese, it’s a blessed relief to sample a clean, down-to-earth Scandinavian recipe.
A little too clean.
Lutefisk is a traditional Norwegian dish featuring cod that has been steeped for many days in a solution of lye, until its flesh is caustic enough to dissolve silver cutlery.
Wait, it gets worse …
For those of you who don’t know, lye (potassium hydroxide/sodium hydroxide) is a powerful industrial chemical used for cleaning drains, killing plants, de-budding cow horns, powering batteries and manufacturing biodiesel. Contact with lye can cause chemical burns, permanent scarring, blindness or total deliciousness, depending on whether you pour it onto a herring or your own face. Or, so the lutefisk industry would have us believe.

Danger of this turning up in America:
IT’S ALREADY HERE!

It’ true, lutefisk is more popular in the United States than in Norway. What the hell are they doing with it? They’re not eating it are they? Is it because it’ a cheap alternative to colonic irrigation? Seriously, how do you advertise this stuff?

Excerpts from an article by
Tim Cameron on www.Cracked.com