Whoever wrote this obviously has no idea how to actually prepare this dish. After soaking it in lye you are supposed to RINSE IT IN FRESH WATER TO REMOVE THE LYE!
My Father's Lutefisk was accompanied by a really greasy potato sausage and potatoes, all covered in white sauce. This Norwegian recipe appears to be a considerable improvement, Lutefisk au Lardons, lefse, peas, and potatoes.
Norwegian Lutefisk
Serves 4
For the lutefisk:
4 ½ pounds (2 kg) lutefisk, cut into individual servings (Here, already prepared and purchased at your local Scandinavian Deli!)
1 ½ tablespoons salt, plus more for finishing
Ground black pepper
For the pea puree:
2 cups (480 g) frozen peas
¼ cup (56 g) butter
1 tablespoon heavy cream
Salt and pepper
For the creamy mustard sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup (240 ml) milk
1 cup (240 ml) heavy cream
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
Salt and pepper
To serve:
1 pound (450 g) bacon lardons, fried until crispy
Boiled potatoes
Fresh parsley, to garnish
Snip...."Today, lutefisk is still a very popular dish and thought of as a national treasure. It’s enjoyed with a myriad of sides often influenced by the region. The more widespread way to serve it is with boiled potatoes, stewed peas, and fried bacon. Other sides include mustard, potato lefse, syrup, grated brown cheese, gammelost, pork belly fat, salted pork, boiled carrots, mashed rutabaga, and melted butter. Here, I suggest a traditional serving with a creamy mustard sauce as well, but feel free to serve it as desired."
If you do have Lutefisk, have it with some white wine, aquavit, beer. Open your the Christmas eve door on your Advent calendar and make afterwards to go to the midnight Christmas Church service afterwards!