Norwegian Lutefisk Mustard Sauce (Printable Version)

Tender baked Norwegian whitefish served with a creamy mustard sauce and traditional sides.

# 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 (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)

# Directions:

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

# Additional Tips::

01 -
  • The mustard sauce transforms delicate, flaky fish into something irresistibly comforting and rich.
  • It's a showstopper that tastes like you've mastered something ancient and special, even though the actual cooking is straightforward.
  • Once you get past the soaking phase, you have a memorable dish that feels both humble and elegant on the plate.
02 -
  • The daily water changes during soaking are absolutely crucial—skipping them or changing the water less frequently will leave you with fish that smells like gym socks instead of the sea.
  • Never rush the baking time thinking you'll save a few minutes; undercooked lutefisk tastes rubbery, while properly baked fish is tender enough to eat with just a spoon.
  • The mustard sauce must be made fresh just before serving, as it won't keep its silky texture well if reheated.
03 -
  • If you forget to change the soaking water one day, don't panic—just pick up the routine the next day; one missed change won't ruin the fish, though consistent daily changes truly do make a difference.
  • Lutefisk tastes best served piping hot, so time everything so the fish comes out of the oven just before you plate; cold or lukewarm lutefisk loses its appeal quickly.
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