Entree: Norway – Norwegian Coastal Seafood – Lutefisk (Rehydrated dried whitefish treated with lye then rinsed and cooked until flaky, traditionally served with butter, potatoes, and mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 lb (900 g) lutefisk (pre-processed lutefisk purchased from vendor; already lye-treated and partially rehydrated)
- 2 lb (900 g) small waxy potatoes (such as Yukon Gold), scrubbed
- 4 oz (115 g) bacon, chopped
- 1 cup (150 g) frozen peas
- 6 tbsp (85 g) unsalted butter, divided
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) milk
- 2 tbsp (30 ml) mild mustard
- 1/2 tsp (1 g) ground white pepper or black pepper
- Salt to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional)

Instructions

1. If your lutefisk is still partially lye-saturated per package instructions, soak it in cold water in the refrigerator, changing the water every 6–8 hours for 2–3 days until package pH and instructions indicate safe/neutralized; follow supplier instructions precisely. If using ready-to-cook lutefisk, proceed to step 2.
2. Preheat oven to 275°F (135°C). Place lutefisk portions in a single layer in a shallow baking dish; cover tightly with aluminum foil. Bake gently for 25–35 minutes until fish is opaque and flakes easily. Alternatively, steam the fish over simmering water for 20–30 minutes.
3. Meanwhile, cook potatoes in salted boiling water until tender, about 15–20 minutes depending on size. Drain and keep warm.
4. In a skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving 1 tbsp (15 g) bacon fat in the pan.
5. In a small saucepan, melt 3 tbsp (42 g) butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and simmer until slightly thickened, about 3–4 minutes. Stir in mustard, white pepper, and salt to taste. Keep warm.
6. Heat remaining butter until lightly browned (brown butter) in a small pan for finishing, if desired.
7. Warm peas briefly by steaming or microwaving, 1–2 minutes.
8. To serve: place portions of lutefisk on plates alongside boiled potatoes. Spoon mustard cream sauce over the fish, sprinkle with crisp bacon and chopped parsley, and drizzle with browned or melted butter. Serve with lemon wedges and additional butter at the table.