Oven-Steamed Lutefisk with Bacon, Mushy Peas and Potatoes

What you need

• 3 kg (6 1/2 lb) lutefisk, soaked and ready to cook, skin on
• 100 ml (scant 1/2 cup) coarse salt
• 1.5 kg (3 1/4 lb) floury potatoes
• 250 g (9 oz) fatty bacon
• 500 g (1 lb 2 oz) frozen green peas
• 500 ml (2 cups) water
• 115 g (1 stick) butter, 1 tbsp for the peas, the rest melted for serving
• 2 tbsp all-purpose flour
• salt, for the potatoes and to taste
• white pepper, to taste
• 1 pinch sugar

Method

Restated from the original video

1. 1

   Cut the lutefisk into serving pieces.

2. 2

   Set a large ovenproof dish upside down inside a deep roasting tin, so the fish sits raised and its liquid can drain away.

3. 3

   Lay the fish on top, skin side down, and scatter the coarse salt evenly over it. Leave for 1 hour to firm up.

4. 4

   Heat the oven to 200 °C (400 °F).

5. 5

   Cover the tin tightly with foil and bake in the middle of the oven until the fish is opaque throughout and flakes apart, about 35 min. Add no water; the fish steams in its own juices.

6. 6

   Meanwhile, peel the potatoes, cover with cold water, add a good pinch of salt and boil until a knife slides in easily, about 20 min. Drain.

7. 7

   Dice the bacon and fry it in a dry pan until crisp, 8-10 min. Keep it warm in its fat.

8. 8

   Simmer the peas in the water until very soft, 5-8 min.

9. 9

   Rub 1 tbsp of the butter into the flour, whisk it into the peas and simmer, stirring, until thick, about 5 min.

10. 10

    Season the peas with salt, white pepper and the sugar.

11. 11

    Melt the remaining butter in a small pan.

12. 12

    Lift the fish onto warm plates, leaving its liquid behind. Serve with the potatoes, peas, bacon with its fat and the melted butter.

Imported from aperitif.no. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.