Lutefisk à la Norway

Lutefisk à la Norway

Prepare about 500g of lutefisk per person. Season each portion with 30g of sea salt and let the fish draw for at least 20minutes. Rinse the salt off. Cut the fish into large portions.

Lutefisk will emit plenty of liquid. Roast it in the oven in a lightly greased oven-proof dish. Place the pieces skin-side down, cover with aluminium foil and roast at 220-240 degrees. Cooking time will vary depending on the sizes of the pieces: 10-20 minutes. The fish is cooked when the fibres start to flake.

Serve the fish hot on warm plates with pea purée, freshly boiled potatoes, crispy bacon and melted butter together with mustard sauce.

This is best served with beer or schnapps or a suitable white wine.

Bread: Norwegian white thin bread

Pea purée

  • 200g dried peas
  • 75g unsalted butter
  • 1dl cream

Soak the peas overnight. Throw the water away, place the peas into a saucepan and boil in salted water for about 40 minutes until the peas are soft. Mash the peas. Mix in the butter and the cream.

Mustard sauce

  • 1 yellow onion
  • 50g butter
  • 3 tbsp wheat flour
  • 3 dl milk and 1 dl cream
  • ½ dl white wine
  • Hango Mustard, about 60g or according to taste

Fry the onions in butter on medium heat until soft, add the flour and let the butter soak into it. Stir the mixture, but do not let it brown. Add the cream a little at a time stirring continuously. After this add the milk and allow to boil, then stir until the sauce is smooth with a sheen. Add the mustard and the white wine, season with salt and pepper. If the sauce is too thick, thin it with milk.