Lutfisk with Creamy White Sauce and Potatoes

Why You’ll Love This Recipe

• Ultra-tender, pearly lutfisk baked gently for delicate texture—no watery mess.
• Silky, classic white sauce made like a proper béchamel with subtle aromatics.
• Comforting sides of boiled potatoes and sweet green peas for a traditional holiday plate.
• Balanced seasoning with a nostalgic sprinkle of allspice—simple and elegant.

Grocery List

• Produce: Small waxy potatoes, 1 small yellow onion
• Dairy: Whole milk, unsalted butter
• Pantry: Prepared lutfisk, all-purpose flour, kosher salt, white pepper, whole cloves, bay leaf, ground allspice, frozen peas

Full Ingredients

Lutfisk

• 1.8 kg (4 lb) prepared lutfisk fillets, boned and skinned (ready-to-cook; already lye-treated)
• 2 tsp kosher salt (or 1 tsp fine sea salt)
• 1/4 tsp white pepper
• 1 tbsp unsalted butter (for greasing the baking dish)

White Sauce (Vit Sås)

• 56 g (4 tbsp) unsalted butter
• 30 g (4 tbsp) all-purpose flour
• 720 ml (3 cups) whole milk
• 1 small yellow onion, halved
• 2 whole cloves
• 1 bay leaf
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp white pepper

Sides & Serving

• 1.2 kg (2.6 lb) small waxy potatoes (e.g., Yukon Gold or new potatoes)
• 1 tbsp kosher salt (for potato water)
• 280 g (2 cups) frozen green peas
• 1 tbsp unsalted butter (for peas)
• Ground allspice, to finish (about 1/2 tsp total)

Step-by-Step Instructions

Step 1: Soak and prepare the lutfisk

Rinse the prepared lutfisk under cold water. Place in a large nonreactive container and cover with cold water. Refrigerate and soak for 24 hours, changing the water once halfway through. Drain thoroughly and pat the fish very dry with paper towels. Note: Start with prepared lutfisk from a trusted source. Do not attempt lye treatment at home.

Step 2: Preheat and season

Heat the oven to 180°C (350°F). Butter a large baking dish (or two smaller dishes) that will hold the fish in a single layer. Arrange the lutfisk fillets skin-side down (if skin is on). Sprinkle evenly with 2 tsp kosher salt and 1/4 tsp white pepper. Let the fish rest at room temperature for 20 minutes; this light salting helps the fish firm and season evenly.

Step 3: Bake gently until pearly

Cover the dish with a sheet of parchment directly on the fish, then seal tightly with foil. Bake for 18–25 minutes, depending on thickness, until the fish turns from translucent to pearly and flakes easily. An instant-read thermometer should read 46–50°C (115–122°F) in the thickest part. Carefully pour off and discard any released liquid. Let the fish rest, tented, for 5 minutes.

Step 4: Boil the potatoes

While the fish bakes, scrub (or peel) the potatoes. Place in a pot, cover with cold water by 2–3 cm (1 inch), and add 1 tbsp kosher salt. Bring to a boil, then simmer gently for 20–25 minutes until just tender when pierced. Drain and keep warm; you can cover the pot with a towel and lid.

Step 5: Make the white sauce (béchamel)

In a small saucepan, combine the milk, the halved onion studded with the cloves, and the bay leaf. Heat over medium until steaming; do not boil. Cover, remove from heat, and steep for 10 minutes. In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to form a blond roux. Gradually whisk in the hot infused milk (remove and discard the onion, cloves, and bay first), adding it in 3–4 additions to avoid lumps. Bring to a gentle simmer and cook, whisking often, until silky and thick enough to coat a spoon, 5–7 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp white pepper, adjusting to taste. Keep warm on low.

Step 6: Cook the peas

Place peas in a small saucepan with 2–3 tbsp water and 1 tbsp butter. Bring to a simmer over medium heat and cook 3–4 minutes until bright green and tender. Season with a pinch of salt.

Step 7: Plate and finish with allspice

Transfer portions of lutfisk to warm plates. Add boiled potatoes and peas. Spoon a generous blanket of white sauce over the fish and potatoes. Finish with a light dusting of ground allspice just before serving. Serve immediately.

Pro Tips

• For firmer fish, the 20-minute pre-salt (dry brine) before baking helps tighten the texture.
• Covering the fish with parchment and foil traps gentle steam, preventing watery, overcooked fish.
• Internal temperature matters: pull at 46–50°C (115–122°F) for delicate, pearly flakes.
• Infuse the milk for the sauce—onion, cloves, and bay add subtle holiday aromatics without overpowering the fish.
• If your sauce thickens too much while waiting, whisk in a splash of hot milk to loosen.

Variations

• Creamier sauce: Stir 120 ml (1/2 cup) heavy cream into the béchamel at the end for extra richness.
• Mustard white sauce: Whisk in 1–2 tsp smooth Dijon to the finished sauce for a gentle tang.
• Brown butter finish: Drizzle a spoonful of nutty browned butter over the plated fish before the allspice.

Storage & Make-Ahead

Soak the lutfisk up to 24 hours ahead (refrigerated). The béchamel can be made up to 2 days in advance; cool quickly, cover, and refrigerate. Reheat gently over low heat with a splash of milk. Boiled potatoes reheat well: steam or microwave with a little water and cover. Cooked lutfisk is best eaten immediately; leftovers can be refrigerated up to 2 days but will release moisture on reheating. Avoid freezing the finished dish.

Nutrition (per serving)

Approximate: 520 kcal; 33 g protein; 18 g fat; 64 g carbohydrates; 5 g fiber; 580 mg sodium. Values will vary with exact serving sizes and seasoning.