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How to cook Lutefisk, one of Scandinavia’s strangest dishes – The ARNE & CARLOS Christmas special – 2nd advent 2018.

Hi everyone!

We are so happy to celebrate 2nd of advent with you! Today we are cooking this very strange dish, which many people either love or hate. It is called Lutefisk and translates to “fish in lye”. Join us in the kitchen and check out the written recipe below, should you feel tempted to try this yourself


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In Norway and Sweden, we can purchase the fish already prepared to cook. If you are making lutefisk from scratch, you’ll need to purchase dry cod and hydrate, as follows:

LSoak the fish in clear water for 3 days.

Add 2 tbsp lye into 3 liters of water.

Soak for 3 days in this solution.

Then soak for 4 days in clear water, changing the water every day.


How to cook lutefisk. Ingredients for 4 persons

2 kg lutefisk

2 tbsps of salt

250 grams of diced bacon

600 grams of almond potatoes

200 grams of grean peas, soaked overnight

4 tbsps of butter

2 tbsps of flour

Salt and pepper.

Mustard for serving




Salt the lutefisk using 1 tbsp of salt per kg and leave in a bowl for 30 minutes, up to 1 hour. Wash of the salt in cold water, put back in the bowl. Cover with aluminium foil and bake in the oven at 200 degrees celsius for approximately 45 minutes. Make sure to remove the fish from the heat when the meat starts to flake – but before it turns into jello! I usually check the over after 30 minutes and then keep a vigilant eye on the fish.

Pea stew: Soak 200 grams of green peas over night. Boil until soft. Add butter and flour and stir and leave for another 5-10 minutes, until the stew thickens. Add salt and pepper.

Fry the bacon cubes until crispy.

Boil Almond potatoes for 15 minutes.

Serve the Lutefisk piping hot and drizzled with bacon and a side of potatoes and pea stew. Add some mustard seasoning or a cream based mustard sause.

Arne’s way of serving: Butter up a lefse, add fish and lots of fresh pepper. Roll up and enjoy!