📝 About This Recipe
A legendary centerpiece of Nordic winter feasts, Lutefisk is a delicate delicacy crafted from air-dried stockfish that has been rehydrated to a translucent, gelatinous perfection. This recipe honors the centuries-old tradition of the North Atlantic, balancing the mild, buttery flakes of the fish with the salty crunch of bacon and a velvety mustard cream sauce. It is a dish of texture and heritage, offering a unique culinary experience that bridges the gap between the ancient sea and the modern holiday table.
🥗 Ingredients
The Fish
- 4 pounds Lutefisk (high-quality, pre-soaked and ready to cook)
- 2 tablespoons Kosher Salt (for drawing out moisture)
The Crispy Accompaniment
- 8 ounces Bacon (thick-cut, diced into lardons)
- 2 tablespoons Unsalted Butter (for extra richness)
White Mustard Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 2 cups Whole Milk (warmed)
- 2 tablespoons Dijon Mustard
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Nutmeg (freshly grated)
Classic Sides
- 2 pounds Yukon Gold Potatoes (peeled and boiled)
- 2 cups Frozen Green Peas (steamed and mashed slightly)
- 1/4 cup Flat-leaf Parsley (freshly chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the lutefisk: Rinse the fish under cold running water and pat it dry with paper towels. Cut the fish into generous serving-sized pieces, approximately 3-4 inches wide.
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2
Place the fish pieces skin-side down in a heavy stainless steel or glass baking dish. Avoid aluminum, as it can react with the fish.
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3
Sprinkle the kosher salt evenly over the fish. Let it sit at room temperature for about 20-30 minutes; this draws out excess water and firms up the delicate protein structure.
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4
Preheat your oven to 375°F (190°C). While the oven heats, drain any liquid that has pooled in the baking dish from the salted fish.
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5
Cover the baking dish tightly with heavy-duty aluminum foil. Do not add water; the fish will steam in its own natural juices.
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6
Bake for 25-30 minutes. The fish is done when it is translucent and flakes easily with a fork, but before it becomes too soft or 'soupy'.
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7
While the fish bakes, prepare the bacon. In a large skillet over medium heat, fry the diced bacon until it is golden brown and very crispy.
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8
Use a slotted spoon to remove the bacon to a paper towel-lined plate, but keep the rendered fat in the pan. Add 2 tablespoons of butter to the bacon fat for a decadent drizzling oil.
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9
For the sauce: In a medium saucepan, melt 3 tablespoons of butter. Whisk in the flour and cook for 2 minutes to remove the raw flour taste, but do not let it brown.
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10
Slowly pour in the warm milk while whisking constantly to ensure a smooth, lump-free texture. Simmer until thickened.
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11
Stir in the Dijon mustard, mustard powder, white pepper, and nutmeg. Taste and add salt if necessary, though the fish and bacon are already quite salty.
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12
Once the fish is cooked, carefully lift the pieces out of the baking dish using a wide spatula, letting any excess liquid drain away.
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13
Plate the lutefisk immediately alongside boiled potatoes and mushy peas. Generously ladle the mustard sauce over the fish.
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14
Top the entire dish with a handful of crispy bacon lardons and a drizzle of the hot bacon-butter fat.
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15
Garnish with fresh parsley and serve immediately while piping hot for the best texture.
💡 Chef's Tips
If you prefer a firmer texture, increase the salting time to 45 minutes and rinse the salt off before baking. Always use a stainless steel or ceramic baking dish; aluminum can cause the fish to turn grey and develop an off-flavor. Don't overcook! Check the fish at the 20-minute mark; it should be flaky but still hold its shape. If the fish releases too much water during baking, carefully pour it off halfway through to prevent the fish from boiling in the liquid. Leftovers are rare, but if you have some, they are excellent mashed into a potato cake and pan-fried the next morning.
🍽️ Serving Suggestions
Serve with a chilled glass of Aquavit, the traditional Scandinavian spirit, to cut through the richness. A crisp, cold pilsner or a dry Riesling pairs beautifully with the salty and mustard notes. Provide extra Lefse (Norwegian potato flatbread) on the side to wrap up bits of fish and potato. A side of lingonberry jam provides a bright, tart contrast to the creamy sauce and savory bacon. Finish the meal with a light ginger-poached pear to cleanse the palate.