Erik Haugan wrote:
> Obviously.  Actually, I have never heard of béchamel with lutefisk.

I wasn't joking on the bechamel part but I realize of cause that you can eat
it without. But I haven't heard of it beeing
served in Sweden without bechamel gravy, sometimes mixed with mustard. By
the way, in English it would be called lye fish, I think. The fish, (långa)
ling more often used than cod is dried in the open air. On the 9th of
december
the brown woodlike pieces of  fish should be put into lye and water to make
it soft again and ready for Christmas dinner. If it stays in this mixture
too short
a time it gets a bit too tough and chewy and if it is left too long it
dissolves or decomposes and gets a bit slimy and it wobbles. At that time it
is nice to
have some bechamel gravy to get through the experience.
Anyway, thanks William for the funny link about this Scandinavian dish.
There is another joke he could add to the Wisconsin list: We only have
twelve months of winter - the rest is summer. That's the way it feels now
anyway with the sun going up at 8.30 and down at 15.30, or something like
that. Not a paleo life and nothing paleo food can do anything about.

> OK, I didn't know, but since the context here was the Norwegian national
> dish...

No, it started with a comment on lutefisk from William and I answered him
that it was a traditional Swedish Christmas dish. Besides that, lye fish is
not eaten with bacon i Scania where I, bye the way come from. I always
thought it was a Halland/Bohuslän habit?
And I cannot think of this dish as being paleo - soaked in lye! - washing
powder! How paleo is that?
Eva