📝 About This Recipe
Lutefisk is the soul of the Nordic Christmas table, a legendary dish of dried whitefish rehydrated and treated to achieve a delicate, translucent texture. This recipe honors the centuries-old tradition by poaching the fish to a perfect flake and pairing it with rich, salty accompaniments that balance its mild flavor. When prepared with care, it transforms into a silky, buttery delicacy that serves as the centerpiece of a festive winter solstice feast.
🥗 Ingredients
The Star of the Show
- 4 pounds Lutefisk (pre-soaked and ready to cook, skin-on preferred)
- 2 tablespoons Kosher Salt (for drawing out moisture)
Classic White Sauce (Bechamel)
- 4 tablespoons Unsalted Butter (high quality)
- 4 tablespoons All-purpose Flour
- 3 cups Whole Milk (warmed)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon White Pepper (to maintain the sauce's color)
- to taste Salt
Traditional Toppings and Sides
- 1/2 pound Bacon (thick-cut, diced)
- 1/2 cup Clarified Butter (melted for drizzling)
- 2 cups Green Peas (steamed with a touch of butter)
- 1.5 pounds Small Yellow Potatoes (boiled whole and peeled)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 pinch Allspice (optional, for dusting)
👨🍳 Instructions
-
1
Begin by preparing the fish. Rinse the lutefisk under cold running water and pat it very dry with paper towels.
-
2
Place the fish pieces in a large glass or stainless steel baking dish, skin-side down. Sprinkle the 2 tablespoons of kosher salt evenly over the flesh. Let it sit at room temperature for 30 minutes; this firms up the protein and prevents it from becoming too jelly-like.
-
3
Preheat your oven to 375°F (190°C). While the oven heats, rinse the salt off the fish and pat dry again.
-
4
Place the fish back in the baking dish. Cover the dish tightly with heavy-duty aluminum foil. Do not add water; the fish contains enough moisture to steam itself.
-
5
Bake the lutefisk for 20-30 minutes. Check at the 20-minute mark; it is done when the flesh is translucent-white and flakes easily with a fork.
-
6
While the fish bakes, prepare the bacon. In a skillet over medium heat, fry the diced bacon until it is crispy and the fat has rendered. Keep both the bacon bits and the fat warm.
-
7
Prepare the white sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes without browning to create a blond roux.
-
8
Gradually whisk in the warm milk, a half-cup at a time, ensuring no lumps form. Continue to simmer until the sauce thickens enough to coat the back of a spoon.
-
9
Season the sauce with nutmeg, white pepper, and salt. Keep warm on low heat.
-
10
Steam your peas and boil your potatoes until tender. Peel the potatoes while they are still hot for the most authentic experience.
-
11
Once the fish is cooked, carefully drain off the excess liquid from the baking dish. This liquid is quite pungent and should be discarded.
-
12
Carefully lift the fish fillets onto a warm serving platter using a wide spatula to keep them intact.
-
13
Garnish the fish with a sprinkle of fresh parsley and a dusting of allspice if desired.
💡 Chef's Tips
Use a glass or ceramic baking dish rather than aluminum, as the lye-treated fish can react with certain metals and change flavor. Do not overcook; the transition from perfectly flaky to overly soft happens quickly, so check the fish frequently toward the end. If you prefer a firmer texture, you can cold-soak the fish in salted water for 2 hours before cooking. Always serve on pre-warmed plates; lutefisk loses its appeal quickly if it cools down on the table. Leftovers are rare, but if you have some, they are excellent mashed into a potato cake and fried the next morning.
🍽️ Serving Suggestions
Serve with a side of Lefse (Norwegian flatbread) spread with butter and sugar. Pair with a glass of chilled Aquavit and a light pilsner beer to cut through the richness of the butter sauce. Provide a small bowl of extra melted clarified butter for those who want an even more decadent experience. Offer spicy brown mustard on the side, a popular condiment in many Norwegian households to add a zingy contrast. Accompany with mashed rutabagas (kålrabistappe) for a truly traditional Scandinavian plate.