Entree: Norway – Western Fjords – Lutefisk (Traditional Norwegian reconstituted dried whitefish gently cooked and served with potatoes, peas, bacon, and butter or mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 4 lutefisk portions, approx. 6 oz (170 g) each
- 2 lb (900 g) small waxy potatoes, scrubbed
- 1 cup (150 g) frozen green peas
- 6 slices bacon, approx. 4 oz (115 g) total
- 4 tbsp (60 ml) unsalted butter, divided
- 1 cup (240 ml) whole milk or water for baking
- 2 tbsp (30 g) unsalted butter (for sauce)
- 2 tbsp (15 g) all-purpose flour (for sauce)
- 1 cup (240 ml) milk (for sauce)
- 2 tbsp (30 g) Dijon or Norwegian-style mustard (for sauce)
- Salt to taste (approx. 1 tsp / 5 g)
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Preheat the oven to 350°F (175°C). Place lutefisk portions on a baking sheet lined with parchment or in a shallow baking dish; pour 1 cup (240 ml) milk or water into the dish to keep the fish moist and cover tightly with foil.
2. Bake lutefisk until flaky and translucent, 20–25 minutes depending on thickness; do not overcook. Meanwhile, boil potatoes in salted water until tender, 15–20 minutes, and cook peas in the last 2–3 minutes; drain and keep warm.
3. In a skillet over medium heat, cook bacon until crisp; transfer to paper towels to drain and chop into bite-size pieces.
4. For the mustard-butter sauce, melt 2 tbsp (30 g) butter in a small saucepan over medium heat, whisk in 2 tbsp (15 g) flour and cook 1–2 minutes. Gradually whisk in 1 cup (240 ml) milk until smooth and slightly thickened, then stir in 2 tbsp (30 g) mustard and season with salt and pepper; keep warm.
5. To serve, divide potatoes and peas among plates, top with a lutefisk portion, spoon mustard-butter sauce over the fish, scatter chopped bacon, add a pat of butter or drizzle of melted butter if desired, and serve with lemon wedges.