Norwegian Lutefisk with Mustard (Printable Version)

Tender baked lutefisk served with creamy mustard sauce, boiled potatoes, and crispbread for a classic meal.

# What You’ll Need:

→ Fish

01 - 2.2 lbs 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 (use gluten-free 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 Guide:

01 - Rinse the dried cod thoroughly under cold water. Place fish in a large container, cover with plenty of cold water. Refrigerate and soak for 5 to 6 days, changing the water daily.
02 - Drain the soaked fish and sprinkle with coarse salt. Allow to sit for 30 minutes. Rinse off salt and pat dry.
03 - Preheat oven to 390°F. Arrange fish pieces in a baking dish, cover with foil, and bake for 25-30 minutes until opaque and easily flakes with a fork.
04 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1 minute without browning. Gradually add milk, whisking constantly to prevent lumps. Simmer for 3-4 minutes until slightly thickened.
05 - Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Adjust seasoning to taste and keep warm.
06 - Serve baked fish hot alongside boiled potatoes and crispbread or flatbread. Spoon mustard sauce generously over fish. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The long soak transforms dried fish into something surprisingly silky and mild, nothing like the intimidating ingredient you started with.
  • That mustard sauce—tangy, creamy, and slightly sweet—turns a traditional dish into something craveable and modern.
  • It's naturally gluten-free with one simple swap, making it perfect for feeding a mixed group without separate meals.
02 -
  • Forgetting even one day of water changes during soaking will leave your fish tasting off—set phone reminders and treat it like a daily commitment, because it is.
  • The moment you see the fish turn opaque in the oven is the moment to stop cooking; even five minutes too long tightens the texture and makes it less forgiving.
  • Whisking the milk in gradually isn't just technique—it's the actual difference between a silky sauce and one full of flour lumps that feel gritty on your tongue.
03 -
  • Mark the soaking days on a calendar or use phone alerts—this is the least glamorous but most important part of the whole process, and skipping water changes ruins everything.
  • Make the sauce while the fish bakes so you're not scrambling at the last moment, and you can adjust the seasoning while it's still warm and you can taste it clearly.
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