Norwegian Lutefisk Mustard Sauce

# What You Need:

→ 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 (substitute gluten-free flour if required)

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)

# Steps:

01 - Rinse dried cod thoroughly with cold water. Submerge in a large container filled with cold water and soak in the refrigerator for 5 to 6 days, changing the water daily.

02 - Drain soaked fish, sprinkle with coarse salt, and let rest for 30 minutes. Rinse off salt and pat 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 and cook for one minute without browning. Gradually whisk in milk and 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 - Serve baked lutefisk hot with boiled potatoes and crispbread or flatbread. Spoon mustard sauce evenly over the fish and garnish with chopped parsley if desired.

# Top Tips:

01 -

The fish transforms from strange and intimidating into something impossibly tender and mild, rewarding your patience with genuine magic.
That creamy mustard sauce turns what could feel austere into pure comfort, the kind of dish that makes people linger at the table.
It tastes like holiday tradition without requiring you to be Scandinavian or have decades of family memory—just respect for the process.

02 -

Changing the soaking water daily is not optional—it's the difference between excellent lutefisk and fish with an overwhelming mineral smell that no one will want to eat.
The fish breaks apart so easily once baked that you might think something went wrong; this is exactly right, and overworrying will make you leave it in too long.
A whisk and constant attention prevent the mustard sauce from becoming grainy or lumpy, which can happen surprisingly fast if you're distracted or rush the milk addition.

03 -