”When you make a portionsupplägg to lutfisken transforms into the elegant right it is, with a fairly firm white fish, smooth bechamel, crispy bacon, sweet green peas and the wonderful nymortlade kryddpepparen, " says the chef Niklas Ekstedt.Stockfish
80g bacon,cut into strips
1 gullök,finely chopped
3 cups whipping cream
1 cup milk
2 tablespoons flour
salt, white pepper
2 tablespoons bryntsmör
1 tablespoon lemon juicefollow these steps:
preheat the oven to 130 degrees.
Cut the fish into oblong pieces, salt all over and wrap it in plastic wrap.
place the fish in a ugnssäkerform with a little water in the bottom. Cook in the oven for about 30 min.
Heat the peas in salted water.
crispy fry the shredded bacon in a frying pan, put it on a plate with paper towels.
Bechamel Melt the butter in a saucepan. Heat while the cream and milk so that it becomes lukewarm.
Sprinkle the flour over the butter, and stir in the gräddmjölken. Let boil on low heat. Season to taste with salt, white pepper, bryntsmör and lemon juice.
Fry the onions soft in butter and turn up with the peas. Serve the fish with boiled potatoes, peas and bechamelsås.
Sprinkle the crispy bacon on the fish.
Recipe from the book ”Niklas Christmas” (Triumph publishing), Photo: Heléne Pe, Wolfgang Kleinschmidt.