Norwegian Lutefisk Mustard Sauce (Printable)

Tender baked lutefisk complemented by a creamy mustard sauce and boiled potatoes with crispbread.

# Ingredient List:

→ 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 (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 dried cod thoroughly under cold water. Place in a large container and cover with cold water. Soak in the refrigerator for 5 to 6 days, changing the water daily. Drain, sprinkle with coarse salt, let sit 30 minutes, then rinse and pat dry.
02 - Preheat oven to 390°F. Place fish in a baking dish, cover with foil, and bake 25 to 30 minutes until opaque and flaky.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook one minute without browning. Gradually whisk in milk to avoid lumps. Simmer for 3 to 4 minutes until slightly thickened. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Adjust seasoning and keep warm.
04 - Arrange hot lutefisk with boiled potatoes and crispbread. Spoon mustard sauce over fish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The fish transforms from something daunting into the most delicate, flaky comfort food once you understand the process.
  • That mustard sauce carries just enough personality to make the mild fish sing without overshadowing its gentle, clean flavor.
  • It's the kind of meal that makes people feel like you've done something genuinely special, even though most of the work is just patience.
02 -
  • The water changes during soaking aren't optional—they're the entire point, and skipping even a couple will affect the final flavor and texture.
  • Don't overbake the fish; it goes from flaky to mushy faster than you'd think, so set a timer and check at twenty-five minutes, not thirty.
  • The mustard sauce needs to be added gradually to the roux, and whisking constantly prevents lumps that no amount of sieving can fully fix.
03 -
  • Buy your dried cod from a Nordic market or a trusted online source where turnover is high—fresher fish soaks better and tastes cleaner.
  • Keep your sauce warm in a double boiler if you're worried about timing; it holds beautifully without breaking or separating, and you can make it up to thirty minutes ahead.
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