Norwegian Lutefisk with Mustard (Printable)

Flaky dried cod gently baked and complemented by a creamy mustard sauce and classic sides.

# What You’ll 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 (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)

# How To Make:

01 - Rinse the dried cod thoroughly under cold water. Place the fish in a large container and cover with cold water. Refrigerate and soak for 5 to 6 days, changing the water daily.
02 - After soaking, drain the fish and sprinkle with coarse salt. Let it rest for 30 minutes, then rinse off the salt and pat dry with paper towels.
03 - Preheat the oven to 390°F. Arrange the fish pieces in a baking dish, cover tightly with foil, and bake for 25 to 30 minutes until opaque and easily flaked with a fork.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually add milk, whisking constantly to prevent lumps. Simmer gently for 3 to 4 minutes until slightly thickened. Stir in Dijon and whole-grain mustard, sugar, salt, and white pepper. Adjust seasoning and keep warm.
05 - Plate the baked lutefisk alongside boiled potatoes and crispbread or flatbread. Generously spoon warm mustard sauce over the fish and garnish with chopped parsley if desired.

# Top Suggestions:

01 -
  • The transformation from weathered dried fish to tender, delicate flakes feels almost magical and tastes nothing like you'd expect.
  • Once you've soaked the lutefisk, the actual cooking is simple, leaving you free to focus on that silky mustard sauce.
  • It's naturally lean, pescatarian, and can easily become gluten-free—perfect for gathering people with different needs around one table.
02 -
  • Don't skip the daily water changes during soaking—they're doing essential work, and rushing this step leaves you with overly salty fish that no amount of cooking can fix.
  • The fish will smell strong during the entire soaking process; this is normal and necessary, and it mellows completely once cooked.
03 -
  • If you're nervous about the initial smell during soaking, that's normal; it's the smell of something being brought back to life, and it disappears completely once the fish is cooked.
  • Make the mustard sauce just before serving so it stays silky and warm; cold sauce feels heavy on the delicate fish.
Go Back