Entree: Svalbard and Jan Mayen – National Cuisine – Lutefisk (Lye-cured and rehydrated whitefish typically cod cooked until tender and served with butter potatoes peas and bacon)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) lutefisk fillets, lye-cured and rehydrated, store-bought or pre-soaked
- 6 tbsp (85 g) unsalted butter
- 1 lb (450 g) small waxy potatoes (such as new or Yukon), scrubbed
- 6 slices bacon, about 6 oz (170 g), chopped
- 8 oz (225 g) frozen peas
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- Lemon wedges for serving

Instructions

1. If your lutefisk is still in a concentrated or very dry state, soak in cold water for 4–6 days, changing the water at least once daily until the fish is fully rehydrated and no longer alkaline. If you purchased pre-soaked lutefisk, start at step 2.
2. Preheat the oven to 350°F (175°C). Place lutefisk fillets in a shallow baking dish skin-side down; sprinkle with a little coarse salt and pepper. Dot fillets with half the butter, cover tightly with foil, and bake until the fish is heated through and has a tender, slightly gelatinous texture, about 20–30 minutes depending on thickness.
3. While the fish bakes, place potatoes in salted cold water and bring to a boil; simmer until tender, about 15–20 minutes, then drain and keep warm. In a small saucepan, melt remaining butter over medium heat; add chopped bacon and cook until crisp, then remove bacon and keep warm.
4. In the same pan used for bacon, stir the frozen peas with heavy cream and Dijon mustard and warm gently until heated through; season with salt and pepper and mash slightly for a mushy texture if desired.
5. To serve, divide potatoes, peas, and lutefisk among plates. Spoon melted bacon butter over the lutefisk, sprinkle with crisp bacon, and serve with lemon wedges on the side.