Traditional Norwegian Cuisine. Making Lutefisk and Scallops With Vegetables

dried cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod offers a milder flavor and is often more readily available.

lye

🥗Healthier: brine solution

💰Cheaper: saltwater

Brine is safer and easier to use while still preserving the fish.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat content while adding flavor.

Soak dried cod in water for a week.

Cover the cod in lye, which is very alkaline and considered poison.

After the lye treatment, soak the cod in water for another 6 days.

Sprinkle the cod with iodine treated salt before baking.

Bake the cod until ready to serve.

Boil 100 g of green peas and broccoli with a pinch of salt.

Blend the peas with 80 g of butter to create mushy peas.

Fry the scallops in a little butter until a crispy crust appears.

Whisk heavy cream with salt and sugar to make a sauce, optionally adding half an onion or a green lettuce leaf.

Serve the scallops with the mushy peas and cream sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens