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Home : Recipes : Lutefisk with chorizo butter and apricot

Lutefisk with chorizo butter and apricot

Lise Finckenhagen loves lutefisk, and this unconventional recipe is her absolute favorite. Chorizo butter and apricot elevate the lutefisk to new heights. All our recipes are sourced from godfisk.no

Photo: Studio Isidor

  • Preparation time: 60-80 min
  • Difficulty: Medium

Ingredients

Pea Purée

Butter sauce

Side Dishes

Method

  • Divide the lutefisk into serving pieces, estimating two good pieces per person.
  • Place the fish pieces with the skin side down in a baking dish or ovenproof dish.
  • Sprinkle generously with crushed flaky salt and let the fish sit like that for 30 minutes.
  • Cover the dish with aluminum foil. Press firmly around the edges to seal.
  • Bake the fish at 200°C for about 30 minutes, depending on the thickness of the fillets.
  • Let the fish drain well before serving.

Pea Purée

  • Bring peas to a boil with a little water and a pinch of salt.
  • Drain the water and blend the peas with butter in a high-speed blender until smooth.
  • Return the purée to the saucepan, season with salt and pepper, and keep warm.

Chorizo and Apricot Butter

  • Cut chorizo sausage and apricot into small pieces.
  • Sauté the sausage pieces in olive oil, letting them sizzle so that the sausage releases both flavor and color.
  • Add chopped apricot and butter, continue to sauté for a couple of minutes.
  • Add chopped herbs just before serving.
  • Serve the lutefisk piping hot with green pea purée, chorizo butter, and boiled potatoes.

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