Norwegian Lutefisk Mustard Sauce (Printable)

Tender dried cod gently baked, paired with a smooth mustard sauce and classic accompaniments.

# What You'll Need:

→ 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 (substitute gluten-free flour for gluten-free option)
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)

# How to Make It:

01 - Rinse dried cod thoroughly under cold water. Place fish in a large container and cover with cold water. Soak in refrigerator for 5 to 6 days, changing water daily.
02 - After soaking, drain fish and sprinkle with coarse salt. Let rest for 30 minutes, then rinse off salt and pat dry.
03 - Preheat oven to 390°F. Place fish pieces in a baking dish, cover with foil, and bake for 25 to 30 minutes until opaque and flaky.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk, cooking until slightly thickened, about 3 to 4 minutes. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Keep sauce warm.
05 - Serve hot lutefisk with boiled potatoes and crispbread or flatbread. Spoon mustard sauce generously over fish. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The lutefisk transforms into something surprisingly delicate and flaky—nothing like the intimidating dried fish you start with.
  • That creamy mustard sauce is what makes the whole dish sing, rich enough to feel special but simple enough that you won't believe you made it.
  • It feels like you're cooking something meaningful, something that connects you to real tradition instead of just following trends.
02 -
  • The daily water changes during soaking aren't optional—they're what transform lutefisk from intimidating to tender, and skipping them or going too long between changes will result in a fishy smell that won't disappear.
  • When you add milk to your roux, pour slowly while whisking constantly; rushing this step or stopping to stir your coffee will leave you with lumps that no amount of whisking can fix afterward.
  • Taste the sauce at the very end and adjust boldly—lutefisk is mild and delicate, so your sauce needs to be flavorful enough to carry the whole dish.
03 -
  • Change your soaking water consistently every single day—this is the unglamorous work that makes lutefisk taste beautiful instead of fishy.
  • Whisk your roux and milk slowly and steadily; the moment you think you're being too careful, you're actually being exactly careful enough.
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