DISH RESEARCH · Main dish
Lutfisk
Also known as: Lutefisk
Arla’s lutfisk is soaked in cold water, salted and baked under aluminium foil, then served with its own milk-and-cream mustard sauce, prepared potatoes and green peas.
About Lutfisk
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Arla’s lutfisk is baked beneath foil and served with a smooth mustard sauce. Butter, wheat flour, milk and cream form the sauce, with sugar and white pepper balancing the mustard seasoning.
The supplied lutfisk lies in cold water for two to three hours. It is placed skin-side down in a high-sided ovenproof form, salted and covered with aluminium foil.
The fish cooks in the oven at 225°C, or 200°C with a fan, for forty to fifty-five minutes. In a separate saucepan, butter is melted and wheat flour stirred into it.
Milk and cream are gradually added while stirring. The sauce cooks gently for three to five minutes with occasional stirring, then salt, sugar, white pepper and Skåne mustard season it.
The fish is served with the mustard sauce, prepared cooked potatoes and green peas. The sauce accompanies the lutfisk rather than being mixed into the fish before baking.
Ingredients in Lutfisk
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Dried Whitefishprotein
- Waterbase
- Potatoother
- Green Peagarnish
- Buttersauce
- Bacontopping
- Mustardsauce
- Potatoesother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.