Entree: Norway – Oslo & Eastern Norway – Lutefisk (Reconstituted lye-cured dried whitefish gently cooked and traditionally served with melted butter, bacon, peas and boiled potatoes)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 24 hrs

Total 25 hrs

Ingredients

- 2 lb (900 g) lutefisk, reconstituted lye-cured whitefish (dry-salted or store-prepared)
- 6 tbsp (90 g) unsalted butter, melted
- 4 oz (115 g) bacon, diced
- 2 lb (900 g) small new potatoes, scrubbed
- 1 cup (150 g) frozen green peas
- 1 tbsp (15 ml) lemon juice (optional)
- Salt and white pepper to taste
- Lefse or flatbread for serving (optional)

Instructions

1. If using commercially sold lutefisk that requires rehydration, follow package directions: typically soak in cold water for 24–48 hours, changing the water several times, until the strong lye taste is removed and fish is swollen and pliable. Refrigerate during soaking.
2. Preheat oven to 400°F (200°C). Drain lutefisk and pat gently dry with paper towels; keep fish chilled until ready to cook.
3. While fish soaks, boil potatoes in salted water until tender, about 15–20 minutes depending on size. Keep warm.
4. In a skillet over medium heat cook diced bacon until crisp; drain on paper towels and reserve bacon fat. In a small saucepan melt butter with 1–2 tbsp (15–30 ml) reserved bacon fat if desired, keeping warm for serving.
5. Place portions of lutefisk on a baking sheet lined with parchment or in a shallow ovenproof dish; cover loosely with foil. Bake in preheated oven 12–18 minutes depending on thickness, until the fish flakes gently and is heated through. Alternatively, steam covered for 12–20 minutes.
6. Near the end of cooking, heat peas in a small pot until just warmed, season lightly with salt and a little butter if desired.
7. To serve, transfer lutefisk to a platter, spoon melted butter over the fish, sprinkle with crisp bacon, and serve with boiled potatoes, green peas, lemon juice if using, and lefse or flatbread on the side.