📝 About This Recipe
A legendary centerpiece of Scandinavian holiday feasts, Lutefisk is a labor of love that transforms air-dried whitefish into a delicate, translucent delicacy with a unique, gelatinous texture. This recipe honors the centuries-old tradition of rehydrating and treating the fish until it reaches a mild, buttery silkiness that melts on the tongue. When paired with salty bacon and creamy white sauce, it creates a sophisticated balance of flavors that defines the heritage of the North Atlantic.
🥗 Ingredients
The Fish
- 2 pounds Dried Stockfish (Cod or Ling, skin-on and bone-in for best flavor)
- 2 tablespoons Food-grade Lye (Sodium hydroxide specifically for food preparation)
- 4 gallons Cold Water (Divided for the multi-day soaking process)
- 2 tablespoons Kosher Salt (For firming the fish before cooking)
The Classic White Sauce
- 4 tablespoons Unsalted Butter (High quality European-style preferred)
- 4 tablespoons All-purpose Flour (To create the roux)
- 2 cups Whole Milk (Warmed slightly to prevent lumps)
- 1/4 teaspoon Ground Nutmeg (Freshly grated is best)
- 1/2 teaspoon White Pepper (To maintain the pristine white color of the sauce)
- 1/2 teaspoon Salt (Adjust to taste)
Traditional Accompaniments
- 8 ounces Thick-cut Bacon (Diced into small lardons)
- 2 cups Green Peas (Fresh or frozen, lightly steamed)
- 1.5 pounds Small Yukon Gold Potatoes (Boiled whole with skins on)
- 1/4 cup Fresh Parsley (Finely chopped for garnish)
- 1 package Lefse (Traditional Norwegian potato flatbread for serving)
👨🍳 Instructions
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1
Begin the rehydration process 7-10 days before serving. Place the dried stockfish in a large stainless steel or food-grade plastic container and cover completely with cold water. Change the water daily for 5-6 days, keeping it in a very cool place or refrigerator.
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2
On the 6th day, create the lye solution. Dissolve the food-grade lye in 1 gallon of cold water. Submerge the fish in this solution for 2 days. The fish will swell and take on a jelly-like consistency.
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3
Remove the fish from the lye solution and rinse thoroughly. Submerge in fresh cold water for another 2-3 days, changing the water twice daily to leach out all the lye. The fish is ready when it is snowy white and translucent.
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4
Preheat your oven to 375°F (190°C). Cut the prepared fish into large serving-sized chunks.
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5
Place the fish pieces in a large baking dish, skin-side down. Sprinkle generously with 2 tablespoons of kosher salt. Let it sit for 20 minutes; the salt will draw out excess moisture and firm up the delicate flesh.
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6
Rinse the salt off quickly with cold water and pat the fish dry. Arrange the pieces in a single layer in a clean baking dish. Do not add water; the fish will release its own juices.
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7
Cover the dish tightly with heavy-duty aluminum foil. Bake for 20-25 minutes. The fish is done when it is translucent and flakes easily with a fork, but before it becomes too watery.
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8
While the fish bakes, prepare the bacon. Fry the diced bacon in a skillet over medium heat until crispy. Reserve both the crispy lardons and the rendered fat (liquid gold!).
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9
Make the white sauce: Melt 4 tablespoons of butter in a saucepan. Whisk in the flour and cook for 2 minutes without browning. Gradually whisk in the warm milk until smooth. Simmer for 5 minutes, then season with nutmeg, white pepper, and salt.
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10
Carefully drain the excess liquid from the baking dish once the fish is cooked. Lutefisk is mostly water, so draining is essential for a good plate presentation.
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11
To serve, place a portion of fish on a warm plate. Top with a generous ladle of white sauce, a sprinkle of crispy bacon, and a drizzle of the hot bacon fat.
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12
Garnish with fresh parsley and serve immediately alongside boiled potatoes and steamed peas.
💡 Chef's Tips
Always use stainless steel, glass, or food-grade plastic; never use aluminum during the soaking process as the lye will react with it. If you are intimidated by the lye process, many specialty markets sell 'ready-to-cook' lutefisk that has already been soaked and rinsed. Don't overcook the fish! It should be flaky and translucent; if it turns into a puddle, it has been in the oven too long. For a firmer texture, some chefs prefer to steam the fish in a cheesecloth-lined steamer basket rather than baking it. Ensure your white sauce is thick enough to coat the back of a spoon to provide a rich contrast to the light fish.
🍽️ 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 also pairs beautifully with the salty-creamy profile. Include a side of lingonberry jam for a sweet and tart counterpoint to the savory bacon. Provide plenty of warm Lefse on the side for guests to make small wraps with the fish and potatoes. Brown butter with mustard seeds is a popular alternative topping for those who prefer it without the white sauce.