Norwegian Lutefisk Mustard Sauce (Printable View)

Tender dried cod baked to flaky perfection, served with a creamy mustard sauce and boiled potatoes.

# Ingredient List:

→ 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 (gluten-free flour optional)
06 - 1 1/4 cups 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)

# How to Make:

01 - Thoroughly rinse dried cod under cold water. Submerge fish in a large container filled with cold water and refrigerate, changing the water daily for 5 to 6 days.
02 - Drain the soaked fish, sprinkle with coarse salt, and let rest for 30 minutes. Rinse off salt and pat dry.
03 - Preheat oven to 390°F. Place fish in a baking dish, cover with foil, and bake for 25 to 30 minutes until opaque and easily flaked with a fork.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually add milk while whisking to avoid lumps. Simmer for 3 to 4 minutes until slightly thickened. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Keep warm.
05 - Arrange baked fish on plates with boiled potatoes and crispbread or flatbread. Spoon mustard sauce over fish and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It's a gateway to understanding your family's food heritage, one bite at a time.
  • The creamy mustard sauce transforms something intimidating into pure comfort on a plate.
  • Making it feels like an accomplishment—you've literally coaxed something ancient into modern elegance.
02 -
  • Skipping a day of water changes during soaking will set you back—the fish needs consistent rinsing to reach that perfect tender state, so calendar those changes if you need to remember.
  • The mustard sauce will thicken as it cools, so keep it warm on the stove and serve immediately; if it does thicken too much, a splash of warm milk loosens it again without breaking the texture.
  • This fish is mild and delicate, not fishy at all—if yours smells aggressively of the sea, something went wrong in the soaking or storage, and starting over with fresh dried cod is worth it.
03 -
  • Plan backward from when you want to serve this; calculate your soaking days and mark them on a calendar so the ritual becomes part of your holiday rhythm rather than a last-minute scramble.
  • Taste the soaking water on day three—if it tastes strongly fishy, you're on track; if it's neutral or sweet, keep going, and trust that change is happening even when you can't see it.
  • Make the sauce while the fish bakes so everything arrives at the table hot and in harmony, and let the mustard sauce cool for exactly two minutes before serving so it coats everything perfectly.
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