Courtesy of Lars Ringnes (Sous Vide Norge)
Makes 4 to 6 servings

INGREDIENTS

• 1 lutefisk
• salt
• unsalted butter
• Maldon salt flakes and additional butter for serving

DIRECTIONS

1. 1. Fill and preheat the SousVide Supreme water oven to 122F/50C.
2. Cut the lutefisk into portions about 1 to 1-1/2 inches (3 to 4 cm) wide and cut off the fins.
3. Put the portions onto a platter, sprinkle with salt it all over and refrigerate for 4 to 5 hours.
4. Rinse the salt off under water and pat the fish portions dry.
5. Put the fish in a single layer into one or more cooking pouch(es); add a pat or two of unsalted butter and vacuum seal. Take care not to squeeze the fish when vacuum sealing, using the Gentle setting if your sealer has one and/or interrupting the suction process by forcing the seal.
6. Submerge the pouch(es) in the water oven to cook for 50 minutes.
7. Serve with some Maldon salt and butter on top.