Classic Lutefisk
Difficulty Level: Intermediate
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Prep Time:2 Hours
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Cook Time:PT2H40M40 Minutes
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Yield:4 Servings
Ingredients
- 2 pounds lutefisk, cut into 4 portions
- 1 tablespoon kosher salt
- 5 tablespoons butter, divided
- 8 strips of bacon, cut into small pieces
- 2 (10 ounces) bags frozen peas
- ¼ cup cream
- Salt and pepper
- Boiled small yellow potatoes
- 907.18g lutefisk, cut into 4 portions
- 12.78g kosher salt
- 63.9g butter, divided
- 8 strips of bacon, cut into small pieces
- 2 (283.5g) bags frozen peas
- 59.15ml cream
- Salt and pepper
- Boiled small yellow potatoes
A Norwegian Christmas tradition! Lutefisk is a dried stock fish that is rehydrated in a lye solution. If you know it, you probably love it. If it’s new to you, give it a try and explore our world’s culinary traditions.
Preparation
STEP 1
Place lutefisk on a sheet pan, preferably on a rack if you have one, and sprinkle with a tablespoon of salt.
STEP 2
Place in fridge for two hours. This will help your fish have a firmer texture.
STEP 3
Preheat oven to 400°F.
STEP 4
Rinse fish portions under water and dry with paper towels. Return to cleaned baking sheet lined with parchment paper. Cover pan with foil. Bake until fish flakes easily, about 30-40 minutes.
STEP 5
While fish is baking cook bacon in a pan over medium heat until crispy. Strain and set aside.
STEP 6
To make mushy peas, cook frozen peas in a small amount of water. Puree with 1 tablespoon of butter and cream. Season with salt and pepper.
STEP 7
Serve lutefisk hot with melted butter, bacon, mushy peas, and hot boiled potatoes.
Options
You can also serve lutefisk in the Swedish style with a mustard sauce.