INGREDIENTS:2 ½ lbs. Lutefisk (*)
1 tbsp. butter
to taste: salt and pepper
Root Vegetable Puree:
1 rutabaga
2 large potato
1 parsnip
1 cup unsalted butter
½ tsp. red wine vinegar
to taste, salt and white pepper
Bok Choy:
2 baby bok choy
1 cup tempura batter
1 cup panko flakes
Allspice Sauce:
1 quart fish fumet
1 cup white wine
1 cup creme fraiche
5 pieces crushed whole allspice
1 yellow onion
2 whole cloves
1 bay leaf
1 tsp. butter
1 pinch ground nutmeg
1 pinch ground allspiceDIRECTIONS:Rinse Lutefisk and pat dry. Coat sheet pan with butter. Season with salt and pepper. Bake in oven at 300° for 12-15 minutes. To check for doneness, fork or toothpick should not stick when inserted into fish.
Two Lutefisk suppliers are: Mike’s Fish & Seafood Co. (800-950-4755) and Olsen Fish Co. (800-882-0212).
For Root Vegetable Puree:
Peel and cut all root vegetables into 1-inch pieces. Put into pot, cover with water and bring to a boil. Cook on low heat until all vegetables are soft. Strain. Add vegetables back to pot and cook for 3-4 minutes to draw out excess water. Add half the butter and mash with fork. Add second half of butter and vinegar. Season with salt and pepper.
For Bok Choy:
Wash bok choy and cut in quarters lengthwise. Coat with tempura batter and panko flakes. Deep fry or sear in hot pan with clarified butter until golden brown and crispy.
For Allspice Sauce:
Peel and chop onion. Saute on medium heat with butter. Add wine, fish fumet and spices (except ground nutmeg and allspice). Simmer 8-10 minutes. Strain, then reduce to approximately 2 cups. Remove from heat and whisk in creme fraiche. To serve, sprinkle ground allspice and nutmeg over sauce.SERVINGS:(With Root Vegetables, Bok Choy, Allspice Sauce) - 4 servingsPHOTO CREDIT:Photo Credit: PHOTOGRAPH BY JOHN FALLS