Lutfisk

Ingredients

Lutfisk

2 pounds, dried whitefish (cod)

Lye

1/2 cup

Water

4 cups (for lye solution) + more for soaking

Potatoes

1 pound, peeled and cubed

Peas

1 cup, fresh or frozen

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Milk

2 cups

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Instructions

1. Soak the lutfisk in cold water for 2-3 days, changing the water daily to remove excess salt and lye. This step is crucial for achieving the right texture.
2. In a large pot, bring 4 cups of water to a boil. Carefully add the lye while stirring until it is fully dissolved. Always handle lye with caution, using gloves and safety glasses.
3. Once the lye solution is ready, gently add the soaked lutfisk to the pot, taking care not to break the fish apart. Simmer for 20-30 minutes, or until the fish is tender and flakes easily with a fork.
4. While the lutfisk is cooking, boil the cubed potatoes in a separate pot with salted water until tender, approximately 15-20 minutes. Drain and set aside.
5. In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until it turns a light golden color.
6. Gradually whisk in the milk, stirring constantly until the sauce thickens and is smooth, about 5-7 minutes.
7. Season the white sauce with salt and pepper to taste.
8. In the last few minutes of cooking the lutfisk, add the peas to the boiling water to cook until bright green and tender.
9. To serve, place a piece of lutfisk on each plate, alongside the boiled potatoes and peas. Generously drizzle the white sauce over the lutfisk and garnish with freshly chopped parsley.
10. Enjoy your delicious lutfisk with family and friends, reminiscing about the rich traditions of Scandinavian cuisine!