Norwegian Lutefisk with Mustard (Printable)

A traditional Scandinavian dish featuring flaky dried cod paired with a creamy tangy mustard sauce and hearty accompaniments.

# 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 (or gluten-free flour as 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 Guide:

01 - Rinse dried cod under cold water thoroughly. Place in a large container and cover with cold water. Refrigerate and soak for 5 to 6 days, changing water daily. Drain, sprinkle with coarse salt, let stand 30 minutes, rinse off salt, and pat dry.
02 - Preheat oven to 390°F. Place fish pieces in a baking dish, cover with foil, and bake for 25 to 30 minutes until opaque and flakes easily with a fork.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually add milk, whisking constantly 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 - Plate hot lutefisk with boiled potatoes and crispbread or flatbread. Spoon mustard sauce generously over the fish and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The creamy mustard sauce transforms mild, flaky fish into something genuinely craveable, with just enough tang to make your palate wake up.
  • It's surprisingly forgiving once you understand the soaking rhythm—no fancy techniques required, just patience and a bit of salt water.
  • Serving this to friends never fails to spark conversation; everyone has a story or opinion about lutefisk, and suddenly dinner becomes an adventure.
02 -
  • The soaking water must stay cold—room temperature water can cause the fish to spoil or develop off-flavors, so refrigerate the entire time and change the water faithfully.
  • White pepper over black pepper isn't snobbery; black specks actually distract from the sauce's delicate appearance, and white pepper has a cleaner, slightly warmer flavor.
  • The fish will look fragile and almost translucent when perfectly cooked; resist the urge to cook it longer, as this is when it's at its most tender and flavorful.
03 -
  • Source your dried cod from a Nordic or Scandinavian market rather than generic grocery stores; the quality and preservation method varies significantly, and the right source makes an enormous difference.
  • Never skip the daily water changes during soaking—this removes the lye residue that gives lutefisk its reputation for being difficult, and consistent care produces tender, mild fish every time.
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