Norwegian Lutefisk Mustard Sauce (Printable)

Flaky dried cod baked and served with a creamy, tangy mustard sauce and boiled potatoes.

# What you 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 (or gluten-free flour as 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)

# Directions:

01 - Rinse dried cod thoroughly under cold water. Place in a large container, cover with cold water, and refrigerate for 5–6 days, changing water daily.
02 - Drain soaked fish, sprinkle with coarse salt, let rest for 30 minutes, then rinse and pat dry.
03 - Preheat oven to 390°F. Place fish in a baking dish, cover with foil, and bake for 25–30 minutes until opaque and flaky.
04 - Melt butter over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually add milk while whisking. Simmer 3–4 minutes until thickened.
05 - Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Adjust seasoning and keep warm.
06 - Serve baked lutefisk with boiled potatoes and crispbread or flatbread. Spoon mustard sauce over the fish and garnish with parsley if desired.

# Expert tips:

01 -
  • Lutefisk transforms from an intimidating delicacy into something genuinely delicious once you stop overthinking it and trust the process.
  • The creamy mustard sauce is so good you'll find yourself drizzling it on everything, and that's not a bad instinct.
  • This dish connects you to generations of people who gathered around tables during dark winter months, making it feel like more than just dinner.
02 -
  • The five-day soaking isn't optional—it's what makes the difference between fishery-strong lutefisk and something genuinely tender and mild enough to enjoy.
  • Never skip the salt curing step; it creates a protective barrier that keeps the fish moist instead of letting it dry out under the oven's heat.
  • The sauce is where your entire effort pays off—a lumpy sauce will make you regret everything, so take those thirty seconds to whisk carefully instead of rushing.
03 -
  • Buy your dried cod well in advance and store it in a cool, dry place—rushing to find quality fish at the last minute leads to regret.
  • If the mustard sauce breaks or turns grainy, add a splash of cold milk and whisk vigorously off the heat; it usually comes back together.
  • Make extra sauce and serve it in a small bowl on the side—people will use it on the potatoes and bread, and you'll understand this was the right call.
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