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Plokkfiskur
A comforting Icelandic fish and potato stew, often made with leftover boiled fish and potatoes. It's a simple yet flavorful dish, typically seasoned with onions, béchamel sauce, and a hint of nutmeg.
ð§ ææ
- 500 g White fish fillets(e.g., cod, haddock, or pollock, cooked and flaked)
- 700 g Boiled potatoes(peeled and diced)
- 50 g Butter
- 1 medium Onion(finely chopped)
- 40 g All-purpose flour
- 400 ml Milk
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 tsp Nutmeg(freshly grated, optional)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large saucepan or pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Sprinkle the flour over the sautéed onions and stir well to form a roux. Cook for 1-2 minutes, stirring constantly.
- 3
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and becomes smooth and creamy, resembling a béchamel sauce. This should take about 5-8 minutes.
- 4
Gently fold in the flaked cooked fish and diced boiled potatoes into the béchamel sauce. Be careful not to break up the potatoes too much.
- 5
Season the plokkfiskur with salt, pepper, and nutmeg (if using). Stir gently to combine all ingredients. Heat through for about 5-10 minutes over low heat, without boiling.
- 6
Serve hot, garnished with fresh chopped parsley. It is traditionally served with Icelandic rye bread (rúgbrauð).
ð¡ ããã®ã³ã
- âUse leftover cooked fish and potatoes for the most authentic experience.
- âDon't overmix the ingredients once the fish and potatoes are added, to maintain their texture.
- âAdjust seasoning to your preference. A little more pepper can add a nice kick.
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- Add a tablespoon of Dijon mustard to the béchamel for extra flavor.
- Some recipes include a small amount of leek along with the onion.
- For a richer sauce, you can use a mix of milk and cream.