Norwegian Lutefisk Mustard Sauce (Printer View)

Classic Norwegian dried cod gently baked and served with a smooth mustard sauce and potatoes.

# What You'll Need:

→ Fish

01 - 2.2 lbs 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 (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)

# Method Steps:

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 the water daily.
02 - Drain fish, sprinkle with coarse salt, and let rest for 30 minutes. Rinse off salt and pat dry. Preheat oven to 390°F. Arrange the fish in a baking dish, cover with foil, and bake for 25 to 30 minutes until opaque and flaky.
03 - Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute without browning. Gradually add milk while whisking to prevent lumps. Simmer 3 to 4 minutes until thickened. Stir in Dijon mustard, whole-grain mustard, sugar, salt, and white pepper. Adjust seasoning and keep warm.
04 - Plate the baked fish alongside boiled potatoes and crispbread or flatbread. Generously spoon mustard sauce over the fish and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes like tradition but feels surprisingly light and modern on the plate.
  • The creamy mustard sauce transforms the fish into something genuinely craveable, not an acquired taste.
  • Once you've done the soaking, the actual cooking is quick enough for a weeknight dinner.
02 -
  • Don't skip or rush the soaking stage—that's where the magic happens, transforming dried fish into something tender and almost delicate.
  • The fish releases water as it bakes, so covering it with foil is non-negotiable unless you want a dry result.
  • Make the mustard sauce while the fish bakes so everything finishes hot at the same moment.
03 -
  • Some people find the smell of soaking lutefisk off-putting—keep the container covered and your refrigerator well-ventilated, and the smell disappears once you cook it.
  • White pepper instead of black pepper keeps the sauce looking pristine and prevents dark specks from distracting from the pale, elegant appearance of the finished dish.
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