Lutefisk Recipe and Drøbak museum from The Norwegian Table

LUTEFISK¤ Drøbak is that small coastal town close to Oslo. The center is charming, with its narrow up and down windy streets and the houses from centuries past. It's just the kind of town for a tongue in cheek lutefisk museum. It gives you an idea of the type of people lutefisk lovers are; deadly serious about their fish but still not taking themselves too seriously.
Lutefisk is cod that has been specially pre-treated with lute. This is a traditional preservation technique. Before preparing the dish the fish is soaked in quantities of water to remove the lute.
If lutefisk is the heart of the meal you might say the accompany condiments are the brain. They get the meal moving. At the same time they are not at all complicated, just things like mustard, bacon, peas.
The museum is located right next to the harbor and annexed to a aquarium. It's also a stones throw from

from boats selling cooked shrimp right from their decks.
Drøbak is also the home of the Norwegian Santa Claus, a suitable home for this saint of seafaring men.

TO PREPARE LUTEFISK
4 SERVINGS

6 LBS Lutefisk
2-3 Tlb salt

Set the oven for 200C. Place the fish skin side down in a oven-proof dish. Sprinkle with salt. Cover with lid or foil. Cook for approximately 40 minutes.

TO ACCOMPANY

1/4 LB Bacon
Dice bacon,fry so that fat melts and bacon becomes crispy.
CREAMED PEAS
300 ml dried peas
water
100 ml milk
1 TLB flour
1 tsp salt
Soak peas over night. Boil peas in fresh water til soft. With milk and flur. Stir the peas into the roux. Cook for 5-6 minutes. Salt to taste.
Serve lutefisk with creamed peas, boilde potatoes, bacon fat, and crispy bacon. Salt, pepper, mustard placed at the table.