Norwegian Lutefisk Mustard Sauce (Printable Version)

Flaky dried cod baked to perfection, served with a creamy, tangy mustard sauce and traditional sides.

# Ingredient List:

→ Fish

01 - 2.2 lb 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 (substitute 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 Instructions:

01 - Rinse dried cod thoroughly under cold water. Place in a large container and cover with cold water. Refrigerate and soak for 5 to 6 days, replacing water daily.
02 - After soaking, drain the fish and sprinkle with coarse salt. Let rest for 30 minutes, then rinse off salt and pat dry. Preheat oven to 390°F. Arrange fish in a baking dish, cover with foil, and bake for 25 to 30 minutes until opaque and flaky.
03 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute without browning. Gradually whisk in milk, cooking for 3 to 4 minutes until sauce slightly thickens. Incorporate Dijon and whole-grain mustard, sugar, salt, and white pepper. Keep warm.
04 - Serve warm baked cod 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 transformation from dried fish to silky flakes feels like an edible miracle that'll make you feel genuinely accomplished.
  • That creamy mustard sauce is the kind of comfort that sneaks up on you and suddenly becomes a craving you can't shake.
  • It's naturally elegant enough for holiday tables but unpretentious enough to make whenever you want to feel connected to something real.
02 -
  • Never skip a single day of water changes during soaking—this is where the magic happens, and rushing it results in fish that tastes off in ways that no sauce can fix.
  • The moment you taste this dish and realize how delicate and mild it actually is, you'll understand why it's been served at holiday tables for centuries instead of being some forgotten relic.
  • If your sauce breaks or becomes grainy, remove it from heat and whisk in a splash of cold milk to rescue it before trying again.
03 -
  • If you're nervous about the whole soaking process, buy from a fishmonger or specialty store that handles it for you—some suppliers sell pre-soaked lutefisk, which saves you most of the week.
  • White pepper is genuinely superior here because you want the sauce to look pristine and creamy, but regular black pepper works in a pinch.
  • Make the sauce right before serving so it stays silky and warm; sauces made ahead tend to break or separate when reheated.
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