📝 About This Recipe
A legendary centerpiece of the Nordic Christmas table, Lutefisk is air-dried cod that has been rehydrated and treated with lye to achieve its iconic, translucent, and silky texture. When prepared correctly, the fish is delicate and flaky, offering a mild oceanic flavor that serves as the perfect canvas for rich, salty, and pungent accompaniments. This recipe honors centuries of tradition, balancing the tender fish with smoky bacon, velvety white sauce, and zesty mustard for a truly festive experience.
🥗 Ingredients
The Fish
- 4 pounds Lutefisk (skin-on, pre-soaked and ready to cook)
- 2-3 tablespoons Kosher Salt (for firming up the fish)
The Toppings
- 8-10 ounces Bacon (thick-cut, diced into small pieces)
- 2 tablespoons Unsalted Butter (for extra richness in the bacon drippings)
Mustard White Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1/4 cup Heavy Cream
- 2 tablespoons Dijon Mustard
- 1 tablespoon Whole Grain Mustard (for texture)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
Traditional Sides
- 2 cups Green Peas (frozen or fresh, for making a puree)
- 1.5 pounds Small Potatoes (Yukon Gold or Mandel potatoes)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the lutefisk gently under cold running water. Pat it dry very carefully with paper towels.
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2
Place the fish pieces in a large baking dish, skin-side down. Sprinkle the kosher salt evenly over the flesh. Let it sit at room temperature for at least 20-30 minutes; this draws out excess moisture and firms up the protein, preventing it from becoming too mushy.
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3
While the fish rests, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and keep warm.
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4
Preheat your oven to 400°F (200°C). After the fish has salted, rinse it quickly one more time to remove excess salt, pat dry again, and return to the baking dish. Cover the dish tightly with aluminum foil.
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5
Bake the lutefisk for 25-35 minutes. You do not need to add water to the pan; the fish will release its own liquid. It is done when it is translucent and flakes easily with a fork.
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6
While the fish is baking, prepare the toppings. In a skillet over medium heat, fry the diced bacon until it is golden brown and crispy. Add 2 tablespoons of butter at the end to create a rich 'bacon-butter' sauce. Keep warm.
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7
Prepare the white sauce: Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, but do not let it brown.
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8
Gradually whisk in the warmed milk and heavy cream. Continue to whisk constantly until the sauce thickens and becomes smooth.
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9
Stir in the Dijon mustard, whole grain mustard, white pepper, and nutmeg. Taste and add salt only if necessary. Keep the sauce on low heat.
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10
Boil the peas for 3-4 minutes until bright green. Drain and mash them with a tablespoon of butter and a pinch of salt to create a rustic pea puree.
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11
Carefully remove the fish from the oven. Use a slotted spatula to lift the delicate fillets out of the accumulated liquid and onto a warm serving platter.
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12
Garnish the fish with fresh parsley and serve immediately alongside the potatoes, pea puree, mustard sauce, and plenty of the crispy bacon and drippings.
💡 Chef's Tips
The salt step is non-negotiable; it transforms the texture from 'jelly-like' to 'pleasantly flaky'. Never add water to the baking dish as the fish is approximately 90% water already. If you prefer an even firmer texture, you can steam the fish on a rack over boiling water instead of baking it. Leftovers make a surprisingly good 'Lutefisk Platter' on rye bread the next day, though the fish is best enjoyed fresh. Ensure your mustard is fresh; the sharp acidity of the mustard is what cuts through the richness of the fish and bacon.
🍽️ Serving Suggestions
Serve with a chilled glass of Aquavit (Scandinavian spirit) to aid digestion and complement the herbs. A crisp, cold pilsner or a dark Norwegian juleøl (Christmas ale) pairs beautifully. Provide extra melted butter on the side for those who want a truly indulgent experience. Serve with 'Lefse' (Norwegian potato flatbread) to scoop up the sauce and fish. Add a side of pickled red beets for a pop of color and earthy sweetness.