Lutefisk with Bacon and Peas
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The Tale of Lutefisk with Bacon and Peas
Lutefisk, dried whitefish rehydrated in a lye solution, developed as a preservation method in medieval Scandinavia, allowing fish to be stored for long periods before refrigeration existed. Its distinctive lye-curing process is documented in Nordic food history for centuries and remains a traditional Norwegian Christmas dish.
Ingredients
Scale:· 4 servings
- 1 kg prepared lutefisk (lye-treated dried cod), from a fishmonger
- 1 tablespoon salt
- 150 g bacon, diced
- 1 cup green peas
- 4 tablespoons butter, melted
- 1/2 teaspoon ground allspice or mustard powder (optional)
- Boiled potatoes, to serve
- Flatbread (lefse or flatbrød), to serve
Instructions
- 1Preheat the oven to 220C (425F).
- 2Rinse the lutefisk gently and pat dry, then arrange skin-side down in a salted, buttered baking dish.
- 3Sprinkle lightly with salt and bake for 20-25 minutes until the flesh turns opaque and flakes easily; be careful not to overcook as it becomes watery.
- 4While the fish bakes, fry the bacon in a skillet until crisp, then set aside, reserving the fat.
- 5Warm the peas gently in a little of the bacon fat or butter.
- 6Drain any excess liquid released by the lutefisk before serving.
- 7Plate the lutefisk and top with crisp bacon, melted butter, and warm peas.
- 8Serve with boiled potatoes and flatbread on the side.
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