Lutefisk
Ingredients for Lutefisk
| Ingredient | Quantity | How |
|---|---|---|
| Lutefisk | 2 kg | |
| Salt | 1.5 tbsp | |
| Potatoes | 800 g | peeled |
| Bacon, diced | 400 g | |
| Butter | 100 g | (optional) |
| Light syrup | to taste | |
| Brown cheese | to taste | finley grated |
| Soft potato bread | 12 | |
| Mushy peas | 400 g |
Method for Lutefisk
Step 1
Place the lutefisk skin-side down on a baking rack over a baking tray. Sprinkle generously with 1.5 tbsp salt and refrigerate for 2-3 hours to firm up and enhance flavor.
Step 2
Rinse off the salt from the fish and the tray. Place the fish pieces in the tray. Season with salt and some ground pepper. Cover the tray with aluminum foil and bake in a preheated oven at 225°C for 30-40 minutes, depending on the size and firmness of the fish pieces.
Step 3
While the fish is in the oven, boil the 800 g potatoes. It’s extra nice if you peel them before boiling.
Step 4
Fry 400 g diced bacon in a pan until crisp. Add a little butter or pork fat if needed for extra fat. Keep warm for serving.
Step 5
Serve with light syrup, finley grated brown cheese, soft potato bread, and mushy peas.