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3 kg (6 pounds) lutefisk
2 - 3 tablespoons salt
600 g (1 1/3 pounds) good potatoes
200 g (7 ounces) bacon, sliced.
coarse ground pepper
Green peas stew (4 persons)
3 dl (1 1/4 cups) whole, dry green peas water
1 dl (1/3 cup) milk
1 tablespoon wheat
1 teaspoon salt
Cook the lutefisk without water in an oven.
1.Warm the oven to 200 degrees.
2.Lay the fish on a plate with the skinside down. Sprinkle over with salt. Cover with aluminum foil. Put it into the oven for about 40 minutes. Less fish needs less time.
3.Dice the bacon and fry on low heat so the fat melts and the dices get crispy.
Green peas stew:
1.Make a thickener out of the milk and wheat flour. Mix into the stew and let it boil for 5-6 minutes. Add salt to taste. You can also buy a peastewing, read the instructions on the package.
Putting it all together
1.Serve the lutefisk warm on warm dishes with green peastew, cooked potatoes, bacon fat and crispy bacon dices. Place coarse salt, freshly ground pepper and mustard on the table.