Lutefisk

Ingredients

2 kg lutefisk
200 g bacon
2 tbs salt
600 g good potatoes, boiled

Method

Mashed peas:
3 dl dried peas, soaked in water overnight
Cover in fresh water and boil till tender, 45 minutes
Add 1 tbs butter
Pinch of salt and sugar

Lutefisk is a traditional Norwegian dish often served during Christmas holiday season. It is made from stockfish treated with lye. Lutefisk literally means «lye fish».

The first step is soaking the stockfish in cold water for seven days, or maybe even longer. Change water daily and always keep cold. The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.

Lutefisk does not need additional water for the cooking; it is sufficient to place it in a pan, skin-side down, salt it, and seal with aluminium foil. Bake in the oven at 200 °C for 30 minutes.
Serve immidiately with potatoes, mashed peas and bacon.

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