👨‍🍳 作り方

1. 1

   Place the potato chunks in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.

2. 2

   While the potatoes are cooking, place the fish fillets in a separate pot, cover with water or milk, and poach gently until just cooked through, about 5-7 minutes. Drain the fish and flake it into bite-sized pieces. Reserve about 100ml of the poaching liquid if using water.

3. 3

   In the same pot used for the fish (or a clean saucepan), melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.

4. 4

   Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the warmed milk (and reserved poaching liquid, if used) until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.

5. 5

   Gently fold the flaked fish and chopped dill into the béchamel sauce. Season with salt, white pepper, and nutmeg (if using).

   💡 プロのコツ: Be careful not to break up the fish too much.
6. 6

   Add the drained, cooked potatoes to the fish mixture. Gently mash and stir everything together until well combined and creamy. Avoid over-mashing; some texture is desirable.

   💡 プロのコツ: You can mash the potatoes separately and then fold them into the fish mixture for more control over texture.
7. 7

   Serve hot, traditionally with rúgbrauð (Icelandic rye bread) and a side of butter.