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Home : Recipes : Stockfish with Mustard Sauce

Stockfish with Mustard Sauce

Traditional stockfish with an exciting twist on the side dishes. Green lentils and mustard sauce are excellent alternatives to the more traditional pea pudding. Perhaps this will become a new Christmas favorite? All our recipes are sourced from godfisk.no

Photo: Aina Hole

  • Preparation time: 40-50 min
  • Difficulty: Medium

Ingredients

Lentils

Mustard Sauce

Serve with

Method

  • Set the oven to 200 °C.
  • Cut the stockfish into portions and sprinkle salt on the meat side.
  • Let it rest at room temperature for about 30 minutes, depending on how firm you prefer your stockfish. Water will be drawn out, so place the pieces in a baking dish with sides.
  • Pour off the water and rinse the stockfish in cold water to remove the salt.
  • Place the stockfish in a baking dish with the skin side down and cover with aluminum foil.
  • Put it in the oven and cook until done, approximately 30 minutes.

Lentils

  • Cook the lentils until tender with chopped shallots for about 20-25 minutes and drain excess water.
  • Cut the bacon into cubes and fry until crispy.
  • Mix the bacon cubes with lentils and onions.

Mustard Sauce

  • Warm up the cream and milk; do not let it boil.
  • Combine melted butter and flour with a pinch of salt to make a roux. Just before the cream boils, stir in the roux.
  • Let it simmer for a few minutes while vigorously stirring with a whisk.
  • Strain the sauce into another saucepan. Add mustard (hot and sweet and Dijon), Worcestershire sauce, and the juice of 1 lemon.
  • Stir in butter to make the sauce extra smooth and flavorful.
  • Season with salt and pepper. And serve.
  • Serve the stockfish with lentils, mustard sauce, and boiled new potatoes.

Tip:If you want a firmer lutefisk, sprinkle salt over it and let it rest in a cool place for a couple of hours. Drain the water that is released and then rinse the lutefisk in cold water.

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