Norwegian Lutefisk Mustard Sauce (Print Version)

Flaky lutefisk baked gently and served with a smooth mustard sauce and boiled potatoes.

# Components:

→ Fish

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

→ Mustard Sauce

04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour (gluten-free flour optional)
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 dried cod thoroughly under cold water. Submerge in a large container filled with cold water and refrigerate, changing the water daily for 5 to 6 days.
02 - Drain the soaked fish, sprinkle with coarse salt and let rest for 30 minutes. Rinse salt off and pat the fish 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. Whisk in flour, cooking for 1 minute without browning. Slowly incorporate milk while whisking to prevent lumps. Simmer until the sauce thickens slightly, about 3 to 4 minutes. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Keep warm.
04 - Serve the baked fish hot with boiled potatoes and crispbread or flatbread. Generously spoon the mustard sauce over the fish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It's a complete holiday meal that actually tastes better when you slow down and respect the process.
  • The creamy mustard sauce transforms simple baked fish into something genuinely crave-worthy.
  • Once you've made it, you'll understand why families have been serving this for generations.
02 -
  • Don't skip changing the water daily during soaking—this is the step that separates tender lutefisk from rubbery disappointment, and rushing it will haunt you.
  • The fish continues to cook slightly after you remove it from the oven, so pulling it out when it's just barely opaque ensures it stays moist and flaky, never dried out or mushy.
  • Mustard sauce should be smooth and creamy, not stiff—if you over-thicken it, the dish tastes heavy instead of elegant.
03 -
  • Mark your calendar five to six days before you want to serve this—there's no rushing the soaking process, and planning ahead makes the whole thing feel intentional instead of stressful.
  • Make the mustard sauce just before serving so it's creamy and warm; a cold or reheated sauce loses some of its brightness.
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