Nordic

Lutefisk

Name: Lutefisk
Total time: 40 min
Yield: 4 servings
Cuisine: Nordic
Ingredients: 1 kg (2.2 lbs) prepared lutefisk (rehydrated and lye-treated whitefish); 1 tbsp coarse salt; 250g (1 cup) unsalted butter, melted; White pepper, freshly ground; Dry mustard powder (optional)

Dried whitefish soaked in lye then gently baked until it turns silky and mild — a divisive Nordic Christmas tradition best dressed with butter and mustard.

40 minutes

Serves 4

Main

Contains common allergens

Dairy mustard

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C). If the lutefisk hasn't been soaked, follow package instructions to rinse away the lye (usually a multi-day cold water soak).

2
Check the fish carefully for any remaining skin or bones and remove them. Cut the fish into individual serving portions.
3
Place the fish pieces in a large glass or ceramic baking dish (do not use aluminum, as it reacts with the fish). Sprinkle generously with coarse salt.
4
Cover the dish tightly with aluminum foil or a tight-fitting lid to trap the steam.
5
Bake for 20-25 minutes. The fish should turn slightly translucent and flake easily with a fork, exhibiting its characteristic gelatinous texture.
6
Carefully drain any excess water from the baking dish. Serve piping hot, smothered in melted butter and dusted with white pepper.

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