Norwegian Lutefisk Mustard Sauce (Print)

Flaky dried cod baked gently and paired with a creamy mustard sauce and traditional sides.

# What You'll Need:

→ Fish

01 - 2.2 pounds dried cod (lutefisk)
02 - Cold water (enough to fully cover fish for soaking)
03 - 1 tablespoon coarse salt

→ Mustard Sauce

04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour (gluten-free if needed)
06 - 10 fluid ounces whole milk
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole-grain mustard
09 - 1 teaspoon 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 - Thoroughly rinse dried cod under cold water. Submerge in a large container filled with cold water and refrigerate for 5 to 6 days, changing the water daily. After soaking, drain fish, sprinkle with coarse salt, let rest for 30 minutes, then rinse salt off and pat dry.
02 - Preheat oven to 390°F. Arrange fish pieces in a baking dish, cover with foil, and bake for 25 to 30 minutes until opaque and flaky.
03 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1 minute without browning. Gradually add milk while whisking continuously to prevent lumps. Simmer for 3 to 4 minutes until sauce thickens. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Adjust seasoning and keep warm.
04 - Serve hot lutefisk alongside boiled potatoes and crispbread or flatbread. Generously spoon mustard sauce over the fish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The texture is surprisingly tender and flaky when you don't rush the soaking or overcook it.
  • A creamy mustard sauce turns what seems intimidating into something deeply comforting and shareable.
  • It's a genuine connection to Norwegian tradition that tastes nothing like the skeptics imagine.
02 -
  • The soaking time cannot be rushed—five to six days is the bare minimum, and skipping even one daily water change will leave the fish tasting overly strong and unpleasant.
  • Overcooking the lutefisk, even by five minutes, can turn it mushy instead of flaky; set a timer and check it early.
  • The mustard sauce is where this dish becomes truly memorable, so don't make it hastily—taste and adjust the seasonings with actual thought.
03 -
  • Buy your dried cod from a Nordic or Scandinavian grocer if you can; the quality is worth seeking out and the fish will taste noticeably better.
  • If you're nervous about the process, write down your soaking dates so you don't lose track—I've done this more than once and it saves stress during busy weeks.
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