Norwegian Lutefisk Mustard Sauce (Printable)

Tender baked Norwegian dried cod with creamy mustard sauce, served alongside potatoes and crispbread.

# What You’ll Need:

→ Fish

01 - 2.2 lbs dried cod (lutefisk)
02 - Cold water, sufficient 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 - 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. Submerge in a large container filled with cold water and refrigerate for 5–6 days, replacing the water daily.
02 - Drain the soaked cod, sprinkle with coarse salt, and let rest for 30 minutes. Rinse off the salt and pat the fish dry. Preheat oven to 390°F. Place fish in a baking dish, cover with foil, and bake for 25–30 minutes until opaque and flaky.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually add milk while whisking to prevent lumps. Simmer for 3–4 minutes until slightly thickened. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Keep warm.
04 - Arrange hot baked cod with boiled potatoes and crispbread or flatbread. Spoon mustard sauce over the fish and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The fish becomes buttery and tender once you nail the rehydration, with a subtle flavor that surprises you in the best way.
  • That mustard sauce is your secret weapon—it's rich enough to feel indulgent but balanced enough that you'll want seconds.
  • It's a showstopper dish that actually looks way more complicated than it is, perfect for impressing people who think you're a serious cook.
02 -
  • Those five to six days of soaking aren't punishment—they're essential; skip them and you'll end up with fish that tastes aggressively salty no matter what you do.
  • Pat the fish dry before baking; even a little excess water will steam it instead of gently cooking it, and you'll end up with something mushy rather than flaky.
  • Don't let the roux brown when you add the flour, or the sauce will taste toasted and bitter instead of clean and creamy.
03 -
  • Use a container that allows the fish to be fully submerged without crowding; good water circulation during soaking means more even results.
  • Taste the sauce before serving and adjust mustard levels to your preference—some people want it more assertive, others prefer it subtle.
  • Leftover lutefisk reheats beautifully; gently warm it in a low oven covered with foil and make fresh sauce if needed.
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