Entree: Norway – Northern Norway – Lutefisk (Rehydrated whitefish treated with lye and rinsed, traditionally boiled or baked and served with potatoes, peas, butter, and bacon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 12 min

Total 50 min

Ingredients

- 2 lutefisk fillets, approx. 1 lb (450 g) each (lye-treated and ready-to-cook)  
- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled and halved
- 2 cups (300 g) frozen green peas
- 6 slices bacon, approx. 6 oz (170 g), cut into lardons
- 4 tbsp (60 g) unsalted butter, melted
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) white pepper
- Lemon wedges for serving
- Optional: dry mustard or brown sauce (traditional accompaniments)

Instructions

1. If using frozen pre-treated lutefisk, thaw in the refrigerator 24 hours. For many commercial lutefisk packages, also soak fillets in cold water for 8–12 hours, changing the water several times to remove excess lye; handle according to producer instructions. If you are inexperienced with home lye treatment of dried stockfish, purchase commercially prepared lutefisk.
2. Preheat oven to 350°F (175°C). Place lutefisk fillets in a buttered baking dish or on a rimmed sheet lined with parchment, skin-side down if present. Sprinkle lightly with salt and white pepper. Cover tightly with foil.
3. Bake gently until the fish is opaque and flakes easily when prodded, about 20–30 minutes depending on thickness. Do not overbake; lutefisk should be tender and slightly gelatinous.
4. Meanwhile, place potatoes in salted cold water, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain and keep warm.
5. Cook the peas in boiling water 2–3 minutes until heated through; drain and keep warm. In a small saucepan, melt butter until foaming and set aside.
6. Fry the bacon lardons until crisp, drain on paper towels.
7. To serve: divide potatoes among plates, place a portion of lutefisk alongside, spoon melted butter over the fish, scatter crisp bacon and peas on the plate, and offer lemon wedges and mustard or brown sauce at the table.