![Leftover lutefisk from the first of three lutefisk dinners at Mindekirken Church in Minneapolis, Min., Saturday November 17, 2012. ] (KYNDELL HARKNESS/STAR TRIBUNE) kyndell.harkness@startribune.com](https://arc.stimg.co/startribunemedia/XHZGNHGFZ2ZE5ZINITL22CGVUE.jpg?&w=1080)
Variable amount.
Note: From Andreas Berg of MS Nordlys cruise ships in Norway.
• Lutefisk, cut in serving-sized portions
• Salt
• 1/2 to 1 slice of bacon per lutefisk portion, cut in small pieces
• 1/4 to 1/2 tbsp. butter per fish portion
Directions
Preheat oven to 400 degrees.
Place lutefisk pieces in a baking dish and sprinkle with salt. Let stand at least half an hour. Drain the liquid that the salt has drawn out of the fish and discard. Press down on the fish slightly to expel excess liquid.
Sprinkle a little more salt over the fish and bake, covered, in oven for 25 minutes or until fish flakes easily. While it is baking, fry the bacon in butter until crispy.
Serve the fish topped with bacon and the butter in which it has been fried.
