Lutefisk with Bacon Bits, Pea Puree and Boiled Potatoes

Place the whitefish filets in a large oven-safe dish. Season the raw fish flesh evenly with sea salt and let it sit at room temperature for 30 minutes to firm up.

Rinse the salt off the fish under cold water and pat completely dry with paper towels to ensure a better texture after baking.

Cover the dish tightly with aluminum foil. This traps the steam, which is essential for cooking lutefisk without it drying out.

Bake in the oven at 200°C for 30 to 45 minutes, depending on the thickness of the fish, until the flesh is translucent and flaking.

Carefully drain the excess liquid from the dish before serving. Safety: Ensure raw fish has reached an internal temperature of 63°C.

Slice the bacon into small, uniform cubes approximately 0.5cm in size. Safety: Clean the cutting board immediately after handling raw bacon.

Melt the butter in a small skillet over medium-high heat until it begins to foam.

Add the diced bacon to the skillet and fry, stirring frequently, until the fat has rendered and the bits are crispy and golden brown.

Remove from heat and serve immediately while the fat is still liquid and the bacon is crunchy.

Rinse the split peas under cold water until the water runs clear. Soak for at least 1 hour if using dried whole peas, though split peas can go straight to boiling.

Place peas in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 45-60 minutes until very tender.

Drain the excess water thoroughly. Use a hand blender or potato masher to process the peas into a smooth consistency.

Incorporate the butter and heavy cream while the puree is still hot. Stir until the fat is emulsified and the puree is glossy.

Season with ground black pepper and keep warm until the fish is ready.

Peel the potatoes and cut them into uniform halves or quarters so they cook at the same rate.

Place the potatoes in a large pot and cover with cold water. Add the kosher salt.

Bring to a boil, then reduce to a steady simmer. Cook for 20-25 minutes or until a fork easily pierces the center.

Drain the water and let the potatoes sit in the hot pot for 1 minute to allow excess moisture to evaporate before serving.