Saluhall in the eastern part of Stockholm is the top old house. Shops selling fish and meat are well-equipped, sometimes with fresh fruits and spices. There is a specimen of a rooster in front of the cashier, and the gorgeous fruits and vegetables are neatly packed.
Salou haer fish shop
There is a restaurant in the middle of the fish shop, and all the seats are open. When my predecessors left, I quickly found a seat at the table and sat down.
Saluhall special dessert
I'm here to eat the famous lutfisk.
The clerk pointed to Rufisk and showed it to me. This kind of fish swells completely white, and the white colloid is like sea cucumber and other aliens.
After cooking, potatoes, peas and bacon are placed on a white plate and topped with Swedish mustard sauce. After eating it, I still feel suspicious: potatoes are ripe and tender, peas are refreshing, and the sauce is rich, but what is lutfisk?
Lu te Fei si ke gourmet
After eating it twice, I still can't tell what the fish looks like or remember the taste. To tell the truth, there is nothing particularly worth remembering. Traditional dishes are greasy and salty. Could it be that this dish is famous for its lightness?
Later, my friend asked me: Is it really delicious? ? I had to prevaricate.
In fact, Norwegians are much more loyal and enthusiastic about Lutfisk than Swedes. According to one data, in 200 1 year, Norwegian restaurants sold 560,000 kilograms of hutfisk, while Norwegians cooked 200 kilograms of food at home.
Lut in Swedish is originally 1ye in English. Ash juice, alkaline water, washing water and dissolved potassium and sodium hydroxide can be used to make soap.
Lutfisk is a unique taste of eating fish in northern Europe. The Middle Ages came from Germany and Holland, and the ancient law was lost in the country of origin. On the contrary, the Norwegian, Swedish and Swedish speakers in Finland faithfully left this medieval fish-eating culture, especially in western Sweden, where fish can be eaten on important festivals such as weddings, Christmas and Easter.
Swedes who immigrated to the United States and Canada in the ninth century also passed on this diet. The fish on the hanger of the old thatched cottage in Scanson Open-air Museum is actually the same thing. Ancient ocean-going fishermen caught fish and didn't know when to go home after a long night, so they developed the technology of preserving fish. They immediately cut the fish, removed the internal organs and bones, and propped it up with wooden sticks to dry.
Bonnier Publishing House's "Grand Cookbook" records that slender cod are hung from wooden branches and wait for air drying until they are as hard as iron. Need a big wooden barrel, put cold water, put the fish in, change the water every day, and put it for five to six days. Empty the bottom of the vat and spread slaked lime, then put the fish skin up and spread a layer of lime. To make a kilogram of fish, you need150g soda and 350g hydrated lime. Boil soda to warm water, boil it and let it cool. Soda flooded the fish, so water should be added. After standing for two weeks, the fish will continuously absorb water (move the fish from time to time to avoid being too hard to become fish pieces), then slowly expand and replenish water every three or four days. One kilogram of fish will swell to three and a half kilograms.
If you remember what lul means, don't forget to wear gloves all the time.
Do you have the urge to cook after visiting the Swiss vegetable market and studying or working in Switzerland?