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Lutefisk with bacon


(makes 4 servings)

2 kg lutefisk (You can prepare the stockfish by soaking it in a lye solution yourself, but we recommend purchasing the finished product)

1.5 tbsp salt

800 g almond potatoes, Ringerike potatoes or Gulløye potatoes (or whatever potatoes you prefer)

400 g bacon in cubes



Time: approx. 40 min
Difficulty level: Easy

1. Place the lutefisk skin-side down on a baking tray or in a large baking dish. Sprinkle with plenty of salt and place in the fridge to rest for 2 to 3 hours. Rinse the salt off of both the lutefisk and the dish and replace the lutefisk inside the dish. Add salt and a little ground pepper to taste. Cover the dish with aluminium foil and place in a preheated oven at 225°C for 30-40 minutes, depending on the size and firmness of the lutefisk.

2. Rinse and peel the potatoes. Boil them in water until tender, about 20 minutes.

3. Fry the bacon in a pan until crispy.

Serve the lutefisk with potatoes, bacon, and mashed peas, or experiment with side dishes to find your own combination!

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