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Lutefisk or lyed fish: a traditional preparation made of stockfish (dried cod or ling) or klippfisk (dried and salted cod) that has been steeped in lye. It was prepared this way because refrigeration was nonexistant, and they needed a way to preserve the fish for longer periods. It is somewhat popular in the United States as a heritage food. It retains a place in Norwian cuisine (especially on the west coast) as a traditional food around christmas time. Preparation and accompaniment is as for fresh cod, although beer and aquavit is served on the side.

Lutefisk is full of taste and tradition, and always creates mood. Lutefisk is particularly popular in the period before Christmas, and eaten mostly in November and December. Meanwhile, there are several that steller able lutefisk dinners at home already in October.

Lutefisk is beautiful in itself, but is also suitable for different accessories. Mushy peas, bacon, potatoes, goat cheese, mustard and not least syrup helps to lift the meal to new heights.


Preheat the oven to 200°C.
Add Lutefisk skin side down in a roasting pan.
Sprinkle on the salt and cover with aluminum foil.
Set Lutefisken in the middle of the oven until it is cooked through, about 40 minutes.
Cut bacon into small cubes and place them in a cold frying pan. Cook on low heat until it is golden, crispy and the fat has cooked out. Add additional butter if the bacon is lean.

Peas Puree

Boil peas until tender in water with added sugar.
Pour off excess water and mash the peas.
Stir in butter and thyme, and season to taste with salt and pepper.
Serve Lutefisk with bacon, pea puree and boiled potatoes.

Tip: Many people use goat cheese, mustard and syrup to Lutefisk.

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