Norwegian Lutefisk Mustard Sauce (Printable)

Tender baked lutefisk served with a creamy and flavorful mustard sauce and classic sides.

# What You'll Need:

→ Fish

01 - 2.2 lb dried cod (lutefisk)
02 - Cold water, enough to cover fish for soaking
03 - 1 tbsp coarse salt

→ Mustard Sauce

04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour (substitute gluten-free flour if needed)
06 - 10 fl oz whole milk
07 - 2 tbsp Dijon mustard
08 - 1 tbsp whole-grain mustard
09 - 1 tsp sugar
10 - Salt and white pepper, to taste

→ For Serving

11 - 4 small boiled potatoes
12 - 4 slices crispbread or flatbread
13 - Chopped fresh parsley (optional)

# Step-by-Step:

01 - Rinse dried cod thoroughly under cold water. Place in a large container and cover with cold water. Refrigerate and soak for 5 to 6 days, changing the water daily.
02 - Drain fish and sprinkle with coarse salt. Let stand for 30 minutes. Rinse salt off and pat fish dry.
03 - Preheat oven to 390°F. Place fish pieces in a baking dish, cover with foil, and bake for 25 to 30 minutes until opaque and flaky.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk. Simmer for 3 to 4 minutes until slightly thickened. Stir in both mustards, sugar, salt, and white pepper. Adjust seasoning and keep warm.
05 - Serve baked lutefisk with boiled potatoes and crispbread or flatbread. Spoon mustard sauce over the fish and garnish with parsley if desired.

# Expert Advice:

01 -
  • The texture is genuinely surprising once you've done it right—delicate and almost buttery, nothing like the intimidating reputation suggests.
  • This creamy mustard sauce transforms the mild fish into something rich and craveable, making skeptics become believers.
  • It's a dish that tastes like celebration, even on an ordinary Tuesday.
02 -
  • The soaking time cannot be rushed; five days minimum, and if you skip even one daily water change, the fish develops an unpleasant smell that no sauce can fix.
  • Your oven temperature matters more than you'd think—too hot and the fish dries out; too cool and it stays mushy; 200°C is the precise sweet spot.
  • The mustard sauce should never boil once the milk is added, or it will break and become grainy; gentle heat and constant whisking are your allies.
03 -
  • Make your mustard sauce the day before and reheat it gently; it actually tastes better once the flavors have had time to meld together.
  • If you're nervous about the soaking process, set phone reminders for your daily water changes—this small habit removes all the guesswork and gives you confidence.
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