Main Course

Traditional Lutefisk

Name: Traditional Lutefisk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: scandinavian
Ingredients: 1,000 g lutefisk skin-on, boneless; 10 g salt; 200 g bacon diced; 800 g potato; 50 g butter melted; 1 pinch black pepper freshly ground; 2 tbsp mustard dijon (optional)

Lutefisk is a traditional Nordic dish made from dried whitefish that has been rehydrated in lye. It has a unique gelatinous texture and a mild, delicate flavor. Often served with boiled potatoes, bacon, and mustard sauce.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 634 kcal

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 glutefisk, skin-on, boneless
10 gsalt
200 gbacon, diced
800 gpotato

for serving

50 gbutter, melted
1 pinchblack pepper, freshly ground
2 tbspmustard, dijon(optional)

Equipment

saucepan · pot · fork · oven · baking dish · aluminum foil

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
2
Rinse the lutefisk thoroughly under cold running water.
About 1 min
Cook’s note: This helps remove any excess lye.
3
Place the lutefisk skin-side down in a baking dish, sprinkle with salt, and cover tightly with aluminum foil.
About 2 min
Cook’s note: Ensure the dish is well-sealed to steam the fish effectively.
4
Bake the lutefisk for 20-30 minutes, or until it flakes easily with a fork.
About 25 min
Cook’s note: Cooking time can vary based on thickness; check for doneness after 20 minutes.
5
While the fish bakes, peel the potatoes and cut them into even-sized pieces.
About 5 min
6
Place the potatoes in a pot, cover with cold water, and bring to a boil.
About 8 min
7
Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
About 15 min
8
In a separate pan, cook the diced bacon over medium heat until crispy.
About 10 min
Cook’s note: Render the fat completely for maximum flavor.
9
Drain the cooked lutefisk carefully, discarding any liquid.
About 1 min
Cook’s note: The liquid can be very strong, so drain it away.
10
Serve the lutefisk immediately with the boiled potatoes, crispy bacon, melted butter, and a sprinkle of black pepper.
Cook’s note: Offer Dijon mustard on the side for those who enjoy it.

Per serving

Nutrition

30%Score

Calories: 634.4kcal
Protein: 50.5g
Carbs: 35.2g
Fat: 32.1g
Fibre: 4.7g
Sugar: 1.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover lutefisk and potatoes separately in airtight containers in the refrigerator.

Reheating

Gently reheat lutefisk in the oven or microwave, and potatoes can be reheated in a pan or microwave.