Lutfisken is a delicacy which belongs to the Christmas table. or heard. And maybe on the way back.
Julgäddan, the deli, absent. Those who were caught in the spring or early autumn, was dried and, as hard as a rock, was soaked on Anna's Day, 9 december, and was ready to be prepared, as well as the lute fish, on Christmas Eve itself.
But apart from the herring and grav salmon, should the Christmas table, one of the Christmas days, serve fish. Any. It's fine to create your own tradition. Preferably a filet, benfri, lightly salted white fish such as whitefish, bass, pike, leek or cod. Boil carefully in lightly salted water or fry in butter for a couple of minutes on each side. When the internal temperature is 45 degrees, the fish is ready and delicious! Served warm with almond potatoes and Långåfisket's Christmas fish sauce. Feel free to sprinkle over fried food, small cubes of pork or crispy strips of bacon. Simmer the sauce while stirring on low heat for approx 10 minutes.
For that tradition, Långåfisket offers here a recipe for a delicious Christmas fish sauce!

4 people
3 tbsp butter and 1 fish stock cube is melted in a saucepan
4 tablespoons wheat flour. Moved down.
3 dl of milk and then 3 dl cream. Whisk to dissolve.
2 spoon of stirred Crème fraiche whipped in
Add the spices:
1 coarsely ground/mortared allspice
1 a pinch of ground/mortared white pepper
2 crushed cloves
1½ cream cinnamon
1 tbsp plain mustard and 1 tbsp coarse, Scanian mustard
mixed down. Preferably ½ tbsp Dijon mustard if you have it. Stir.
Enjoy your meal!

With this, the board of Långå FVOF and Långåfisket wish all their friends a tasty and real
Merry Christmas!
Helgi Jonsson