Entree: Svalbard and Jan Mayen – Southern Culinary Region – Lutefisk (Rehydrated, lye-cured whitefish gently cooked until tender and served with mustard sauce, potatoes, peas and bacon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 lb (900 g) lutefisk fillets, ready-to-cook (pre-soaked and rinsed)
- 1 cup (240 ml) whole milk for baking
- 1 cup (240 ml) whole milk for mustard sauce
- 4 tbsp (60 g) unsalted butter, divided
- 6 slices bacon, approx. 6 oz (170 g) total
- 2 lb (900 g) waxy potatoes (such as Yukon Gold), scrubbed
- 2 cups (300 g) frozen green peas, thawed
- 2 tbsp (30 g) all-purpose flour
- 3 tbsp (45 g) Dijon or coarse mustard
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper
- Lemon wedges for serving
- Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Lightly butter a shallow baking dish and lay the lutefisk fillets skin-side down (if skin is present). Pour 1 cup (240 ml) milk over the fillets and dot with 2 tbsp (30 g) of the butter. Cover tightly with foil.
2. Bake the lutefisk 20–25 minutes, until the fish is tender and the flesh is opaque and separates gently; lutefisk will have a soft, gelatinous texture. (If steaming, place fillets in a covered steamer over simmering water and steam 20–25 minutes.)
3. While the fish cooks, place potatoes in a pot, cover with cold water, add 1/2 tsp (2.5 g) salt, bring to a boil and simmer 15–20 minutes until tender. Drain and keep warm.
4. In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and chop into pieces; reserve bacon fat for warming peas or sauce if desired.
5. For the mustard sauce: melt 1 tbsp (15 g) butter in a small saucepan over medium heat, whisk in 2 tbsp (30 g) flour and cook 1 minute. Gradually whisk in 1 cup (240 ml) milk until smooth. Simmer gently until thickened, 3–5 minutes. Whisk in 3 tbsp (45 g) mustard, 1 tsp (5 g) sugar, 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) black pepper; keep warm on very low heat.
6. Heat the peas in a small saucepan with a splash of water or a teaspoon of reserved bacon fat, season with a pinch of salt, and mash lightly for a traditional texture if desired.
7. Remove lutefisk from oven and transfer to a warmed serving platter. Serve portions with boiled potatoes, peas, chopped bacon, a spoonful of mustard sauce and remaining butter melted over the fish. Garnish with parsley and lemon wedges.