Traditional Lutefisk
Lutefisk is a traditional Nordic dish made from dried whitefish that has been rehydrated in lye. It has a unique gelatinous texture and a mild, delicate flavor. Often served with boiled potatoes, bacon, and mustard sauce.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 634 kcal
Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 glutefisk, skin-on, boneless
- 10 gsalt
- 200 gbacon, diced
- 800 gpotato
for serving
- 50 gbutter, melted
- 1 pinchblack pepper, freshly ground
- 2 tbspmustard, dijon(optional)
Equipment
saucepan · pot · fork · oven · baking dish · aluminum foil
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
Rinse the lutefisk thoroughly under cold running water.
About 1 min
Cook’s note: This helps remove any excess lye.
- 3
Place the lutefisk skin-side down in a baking dish, sprinkle with salt, and cover tightly with aluminum foil.
About 2 min
Cook’s note: Ensure the dish is well-sealed to steam the fish effectively.
- 4
Bake the lutefisk for 20-30 minutes, or until it flakes easily with a fork.
About 25 min
Cook’s note: Cooking time can vary based on thickness; check for doneness after 20 minutes.
- 5
While the fish bakes, peel the potatoes and cut them into even-sized pieces.
About 5 min
- 6
Place the potatoes in a pot, cover with cold water, and bring to a boil.
About 8 min
- 7
Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
About 15 min
- 8
In a separate pan, cook the diced bacon over medium heat until crispy.
About 10 min
Cook’s note: Render the fat completely for maximum flavor.
- 9
Drain the cooked lutefisk carefully, discarding any liquid.
About 1 min
Cook’s note: The liquid can be very strong, so drain it away.
- 10
Serve the lutefisk immediately with the boiled potatoes, crispy bacon, melted butter, and a sprinkle of black pepper.
Cook’s note: Offer Dijon mustard on the side for those who enjoy it.
Per serving
Nutrition
- Calories
- 634.4kcal
- Protein
- 50.5g
- Carbs
- 35.2g
- Fat
- 32.1g
- Fibre
- 4.7g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover lutefisk and potatoes separately in airtight containers in the refrigerator.
Gently reheat lutefisk in the oven or microwave, and potatoes can be reheated in a pan or microwave.
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