Entree: United States – Minnesota (Upper Midwest) – Lutefisk

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 3 lb (1.36 kg) lutefisk (lye-cured whitefish, rehydrated — see Instructions if starting from dried)
- 6 tbsp (85 g) unsalted butter, divided
- 3 tbsp (24 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper, plus more to taste
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- 2 tbsp (28 g) unsalted butter (for browning, optional)
- 6 slices bacon, approx. 6 oz (170 g)
- 2 lb (900 g) small red or new potatoes
- 10 oz (285 g) frozen green peas
- 2 tbsp (6 g) chopped fresh parsley (for garnish)
- 1 lemon, cut into wedges (for serving)
- Mustard (Dijon or prepared mustard) for passing, optional

Instructions

Short Description:
Traditional Minnesota lutefisk: lye-cured whitefish rehydrated and gently cooked, served with a creamy white sauce or browned butter, with boiled potatoes, peas, and crisp bacon to make a complete main-course meal.

Regional Notes:
This Upper Midwest (Minnesota) version follows the region's church-dinner tradition: lye-cured dried whitefish is rehydrated and cooked, then served with a simple cream or browned-butter sauce, boiled potatoes, green peas, and crumbled bacon. It reflects the Norwegian-American heritage and differs from Scandinavian home versions mainly in the common Minnesota accompaniments and the choice of a cream sauce or browned butter finish.

1. If starting from lye-cured dried lutefisk: rinse the fish thoroughly under cold running water, then submerge in a non-reactive container of cold water. Soak 3–4 days, changing the water every 8–12 hours; finish with 24–48 hours of fresh cold water until the fish is soft, pliable, and has lost the strong lye taste. If using commercially pre-soaked or frozen lutefisk, thaw in the refrigerator and skip to step 3.
2. Preheat oven to 350°F (175°C). Put the rehydrated lutefisk in a single layer in a shallow baking dish (use two dishes if necessary). Sprinkle with 1/2 tsp (3 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Add about 1/4 cup (60 ml) cold milk to the dish to keep the fish moist, then cover tightly with foil.
3. Bake the lutefisk 15–20 minutes, just until the fillets are heated through and the fish separates easily into flakes when tested with a fork. Do not overcook — lutefisk should remain delicate and a bit gelatinous.
4. While the fish bakes, make the cream sauce: melt 6 tbsp (85 g) unsalted butter in a medium saucepan over medium heat. Stir in 3 tbsp (24 g) flour and cook, whisking, 1–2 minutes to form a roux without browning. Gradually whisk in 1 1/2 cups (360 ml) whole milk until smooth. Simmer gently 3–5 minutes until thickened. Season with 1/2 tsp (3 g) kosher salt, 1/2 tsp (1 g) ground black pepper, and 1/8 tsp (0.5 g) nutmeg if using. Keep warm over very low heat.
5. Cook the potatoes: place 2 lb (900 g) small potatoes in salted cold water, bring to a boil, and simmer 12–15 minutes until tender when pierced. Drain and return to the pot; toss with 2 tbsp (28 g) unsalted butter, salt and pepper to taste, and keep covered.
6. Cook the peas: steam or simmer the 10 oz (285 g) frozen green peas 3–4 minutes until heated through; drain and toss with a little butter, salt and pepper.
7. Crisp the bacon: cook 6 slices bacon (approx. 6 oz / 170 g) in a skillet over medium heat until crisp. Drain on paper towels and crumble.
8. Optional browned-butter finish: for those who prefer browned butter instead of cream sauce, melt 2 tbsp (28 g) unsalted butter in a small skillet over medium heat until it foams and turns light brown with a nutty aroma (30–90 seconds). Remove from heat to avoid burning.
9. To serve: transfer baked lutefisk to warmed plates or a serving platter. Spoon warm cream sauce over portions, or drizzle browned butter for a simpler finish. Scatter crumbled bacon over the fish and around the plate. Serve with boiled buttered potatoes, green peas, chopped parsley, and lemon wedges. Offer mustard at the table for those who like a tangy accompaniment.