Preheat the oven
Heat the oven to 375° F and set out a shallow ovenproof dish for the fish.
Boil the potatoes
Scrub the Waxy Potatoes and put them in a medium pot. Cover with cold water by a couple of centimeters, bring to a boil, then simmer gently for 15–20 minutes until a knife slides in easily. Drain and keep them covered so they stay warm.
Bake the fish
Set the Lutefisk in the dish in a single layer. Sprinkle over the Coarse Salt and Ground White Pepper, add a small splash of water to the bottom of the dish, cover tightly with foil, and bake for 12–15 minutes until the fish is opaque and flakes at the edges.
Crisp the bacon
While the fish bakes, put the Streaky Bacon in a cold skillet and cook over medium heat, stirring now and then, until the pieces are crisp and the fat has rendered, about 8–10 minutes. Spoon off any excess fat if the pan looks greasy.
Cook the peas
Put the Green Peas in a small saucepan with just enough water to barely cover them, bring to a simmer, and cook for 3 minutes until hot and bright green. Drain well.
Assemble and serve
Warm the Unsalted Butter gently until pourable if needed. Divide the potatoes, fish, and peas among warm plates, spoon the bacon over the fish, drizzle everything with butter, and serve with the Strong Mustard and Flatbrød on the side.
