lutefisk

Recipe: Subtlety – Lutefisk

I know what you’re thinking. “Lutefisk as a subtlety? Have you lost your mind?” The answer to that it yes, and probably. I call this a subtlety, because subtleties were food that was meant to be entertaining.

Here are three pieces of important background information for those may be unaware:

1. Lutefisk is a traditional Scandinavian dish of aged whitefish cured in lye, then cooked in some fashion. Some lovingly describe it as “putrid.”

2. Lutefisk was added to my Viking World Tour menu for White Hart in 2014, representing a dish from Iceland.

3. I like surprising people. And puns.

That last note is important. My co-feastocrat, Lady Odette, pulled off the execution flawlessly after I told her my idea. I heralded in the dish to increase the nervousness of my feast patrons, and had the servers hold the dish high when taking it out. It was served to HRM and the other tables at the same time, and the reactions were exactly what I had hoped for: groans and relieved laughter, because instead of preserved lye-fish, they got candy!

Here’s how you can force tasty puns upon your own friends!

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Lutefisk Subtlety

Ingredients:
Chocolate for melting (bars or chips)
Swedish fish

Melt chocolate in a double-boiler, or in a metal bowl resting partially in a pot of hot water. Whisk to ensure there are no clumps, then pour into your choice of piping tools (or just some wax paper rolled into a cone). Pipe onto wax paper in the shape of a lute. Let cool, then decorate with Swedish fish. Enjoy the groans from your friends.