Lutefisk

Ingredients

• 900g pre-soaked lutefisk (from a fishmonger), portioned
• salt, for seasoning
• 8 slices bacon, diced
• 800g potatoes, peeled
• 1.5 cups dried green peas, soaked overnight
• 1.5 tbsp butter, plus extra melted butter to serve
• 1.5 tbsp flour
• 1 cup fish stock or milk
• 3 tbsp whole grain mustard
• black pepper, to taste

Before you cook

• Drain the soaked dried peas.
• Rinse the lutefisk portions under cold water and pat them dry with paper towel.

Steps

1. Simmer the soaked peas in fresh water for 45 minutes until soft, then season with salt and set aside.
2. Heat the oven to 200°C (400°F).
3. Place the lutefisk skin-side down in a baking dish and sprinkle lightly with salt.
4. Cover the dish with foil and bake for 30 to 40 minutes, until the fish flakes easily and turns opaque.
5. Boil the potatoes in salted water for 18 minutes until tender.
6. Fry the diced bacon in a skillet over medium heat until crisp, about 6 minutes, then set aside with its rendered fat.
7. Melt the 1.5 tbsp butter in a small saucepan, whisk in the flour, and cook for 1 minute.
8. Gradually whisk in the fish stock or milk and cook for 3 minutes until thickened.
9. Stir the mustard into the sauce and season with salt and pepper.
10. Plate the lutefisk with the potatoes and pea stew.
11. Drizzle with the bacon fat, scatter the crisp bacon on top, and spoon over the mustard sauce.