Norwegian Lutefisk Mustard Sauce (Printable Version)

Tender baked dried cod served with a smooth mustard sauce and boiled potatoes for holiday enjoyment.

# What You’ll Need:

→ Fish

01 - 2.2 lbs dried cod (lutefisk)
02 - Cold water, sufficient to submerge fish for soaking
03 - 1 tbsp coarse salt

→ Mustard Sauce

04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour (use gluten-free flour 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 and cover with plenty of cold water. Soak in the refrigerator for 5 to 6 days, changing the water daily. After soaking, drain the fish and sprinkle with coarse salt. Let rest for 30 minutes, then rinse off salt and pat dry.
02 - Preheat the oven to 390°F (200°C). Arrange the fish pieces in a baking dish, cover with foil, and bake for 25 to 30 minutes until the flesh is opaque and flakes easily with a fork.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually pour in whole milk while whisking continuously to prevent lumps. Simmer the sauce for 3 to 4 minutes until slightly thickened. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Adjust seasoning as needed and keep warm.
04 - Serve the baked fish hot alongside boiled potatoes and crispbread or flatbread. Spoon mustard sauce generously over the fish. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The fish becomes impossibly delicate—baked gently until it practically dissolves on your tongue, nothing like the intimidating dried brick you started with.
  • That mustard sauce is the real magic; it's creamy, tangy, and somehow makes everything around it taste better.
  • It's naturally gluten-free (or easily made so), and feels celebratory without being complicated or fussy.
02 -
  • The five-day soaking isn't negotiable—if you skip it or rush it, the fish stays tough and tastes fishy in all the wrong ways, but done right, it's mild and almost sweet.
  • Don't let the roux brown even slightly, or your sauce will taste burnt; keep the heat at medium and stay patient.
  • The mustard sauce should coat the back of a spoon after a few minutes of simmering; if it's still too thin, let it bubble another minute or two.
03 -
  • Buy your lutefisk from a fishmonger who specializes in Nordic ingredients, or order it online; grocery store fish won't have the same quality or texture.
  • If you're nervous about the five-day timeline, start on a Tuesday so you can serve it on Sunday dinner when everyone has time to sit and linger over it.
  • The day after, any leftovers are fantastic flaked into warm mustard sauce and served over toast for a late breakfast that tastes like luxury.
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