Traditional Lutefisk Recipe
Lutefisk is a Scandinavian dish made from dried whitefish that’s been treated with lye, resulting in the fish having a gelatinous consistency and often, depending on the type of whitefish, a very strong, pungent odor.
In Norway, it is typically served with boiled potatoes, mashed green peas, melted butter, and pieces of fried bacon, whereas a side of white sauce in combination with previously mentioned boiled potatoes and green peas is the traditional choice of Swedes and Finns.
RECIPE INGREDIENTS
2 kg lutefisk
200g bacon, diced
2 tablespoons salt
600g potato for serving
Pea stew:
3 dl peas, dried
1 teaspoon butter
salt
sugar
DIRECTIONS ON HOW TO MAKE TRADITIONAL LUTEFISK RECIPE
Preheat the oven to 200 °C. Wash and cut the lutefisk and place in a baking pan with skin side down. Sprinkle with salt and cover with aluminium foil or a lid. Bake the lutefisk in the oven for approx. 30 minutes.
Over medium heat, fry bacon so the fat melts and the bacon gets crispy. Boil potatoes until soft and tender in another pot.
Making Pea stew:
In a large bowl, soak the peas in water over night. Rinse and drain
In a pot on a medium heat, cook them in fresh water until tender and the stew evens, approx. 45 minutes. Add more water if it gets too firm.Gently add butter and taste with salt and a little sugar.
Serve the lutefisk with bacon, pea stew and potatoes.
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Ingredients
2 kg lutefisk
200g bacon, diced
2 tablespoons salt
600g potato for serving
Pea stew:
3 dl peas, dried
1 teaspoon butter
salt
sugar
Instructions
- Preheat the oven to 200 °C. Wash and cut the lutefisk and place in a baking pan with skin side down. Sprinkle with salt and cover with aluminium foil or a lid. Bake the lutefisk in the oven for approx. 30 minutes.
- Over medium heat, fry bacon so the fat melts and the bacon gets crispy. Boil potatoes until soft and tender in another pot
- Making Pea stew:
- In a large bowl, soak the peas in water over night. Rinse and drain
- In a pot on a medium heat, cook them in fresh water until tender and the stew evens, approx. 45 minutes. Add more water if it gets too firm.Gently add butter and taste with salt and a little sugar.
- Serve the lutefisk with bacon, pea stew and potatoes.
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Ingredients
2 kg lutefisk
200g bacon, diced
2 tablespoons salt
600g potato for serving
Pea stew:
3 dl peas, dried
1 teaspoon butter
salt
sugar
Instructions
- Preheat the oven to 200 °C. Wash and cut the lutefisk and place in a baking pan with skin side down. Sprinkle with salt and cover with aluminium foil or a lid. Bake the lutefisk in the oven for approx. 30 minutes.
- Over medium heat, fry bacon so the fat melts and the bacon gets crispy. Boil potatoes until soft and tender in another pot
- Making Pea stew:
- In a large bowl, soak the peas in water over night. Rinse and drain
- In a pot on a medium heat, cook them in fresh water until tender and the stew evens, approx. 45 minutes. Add more water if it gets too firm.Gently add butter and taste with salt and a little sugar.
- Serve the lutefisk with bacon, pea stew and potatoes.