Norwegian Lutefisk with Cream Sauce and Crispy Bacon

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Lutefisk is a classic Norwegian preparation of dried whitefish, traditionally cod, that has been treated with lye and aged to develop its uniquely silky, gelatinous texture. Gently warmed and paired with a rich cream sauce, buttery peas, potatoes, and crisp bacon, it remains a beloved holiday dish across Norway and Scandinavian communities. The mild, almost custard-like fish contrasts beautifully with savory bacon and a touch of sharp mustard on the side.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 34 gFat
• 16 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 6 gSugar
• 38 gProtein
• 1120 mgSodium
• 1180 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Lutefisk

• 2 lbs prepared lutefisk (lye-treated dried cod, ready to cook)
• 8 cups cold water, for soaking, plus more as needed
• 1 tsp fine salt
• 1/4 tsp white pepper

For the Cream Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp white pepper

For Serving

• 1.5 lbs baby Yukon Gold potatoes, halved
• 1 cup frozen green peas
• 6 thick-cut bacon strips, chopped into 1-inch pieces
• 2 tbsp chopped fresh parsley
• 1 tbsp coarse brown mustard, for serving

Directions

1. Place the lutefisk in a large glass or stainless steel bowl and cover with 8 cups of cold water. Refrigerate and soak for 24 to 36 hours, changing the water every 6 to 8 hours to remove residual lye and salt.
2. Drain the fish, gently pat dry with paper towels, and cut into 4 even portions. Let rest at room temperature for 20 minutes and season lightly with salt and white pepper.
3. Preheat the oven to 350°F (175°C). Arrange the lutefisk portions in a single layer in a buttered baking dish, dot with small pieces of butter, and cover tightly with aluminum foil.
4. Bake for 20 to 25 minutes, just until the fish is heated through and flakes softly. Avoid overcooking; lutefisk should remain tender and slightly translucent rather than dry or rubbery.
5. While the fish bakes, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly pour in the cream and milk, whisking constantly until the sauce thickens, about 3 to 4 minutes. Season with salt and white pepper.
6. In a skillet over medium heat, fry the chopped bacon until deeply golden and crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate and reserve 1 tablespoon of the rendered fat.
7. Boil the baby potatoes in salted water until tender, about 12 to 15 minutes; add the peas during the final 2 minutes of cooking. Drain and toss with the reserved bacon fat and a small pinch of salt.
8. Spoon the potatoes and peas onto warmed plates, place the lutefisk alongside, and spoon the warm cream sauce generously over the fish. Scatter the crispy bacon and parsley over the top.
9. Serve immediately with a small spoonful of coarse mustard on the side and traditional Norwegian flatbread if desired.

Cook’s Notes

• If using salt-dried cod rather than pre-treated lutefisk, soak for 3 to 5 days in cold water changing twice daily, then simmer gently in a food-grade lye solution before thorough rinsing.
• Never let lutefisk boil or cook vigorously; gentle, low heat preserves its signature silky, gelatinous texture and prevents the fish from turning gummy.
• Lefse (soft Norwegian flatbread) is the traditional accompaniment and is excellent for sopping up the cream sauce.
• Leftover lutefisk can be flaked into scrambled eggs with chives or folded into a potato gratin the next day.
• For a brighter finish, stir a teaspoon of fresh lemon juice and a pinch of grated nutmeg into the cream sauce just before serving.

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