Creamy Icelandic Fish and Potato Mash

Name: Creamy Icelandic Fish and Potato Mash
Prep time: PT20 minutes
Cook time: PT40 minutes
Total time: PT1 hour
Yield: 4
Cuisine: Iceland
Ingredients: 600 g Cod or haddock fillets (skinless and boneless); 800 g Potatoes (peeled and cut into chunks); 1 medium Onion (finely chopped); 50 g Butter; 50 g All-purpose flour; 500 ml Milk (warmed); 2 tbsp Fresh dill (chopped); to taste undefined Salt; to taste undefined White pepper; undefined undefined Optional: Pinch of nutmeg

Plokkfiskur Variation

A comforting and classic Icelandic dish of flaked white fish and mashed potatoes, bound together with a creamy béchamel sauce and seasoned with onion and herbs.

준비 시간20 minutes

조리 시간40 minutes

총 시간1 hour

1회 제공량4

난이도Easy

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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
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
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
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
Gently fold the flaked fish and chopped dill into the béchamel sauce. Season with salt, white pepper, and nutmeg (if using).
💡 전문가 팁: Be careful not to break up the fish too much.
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.
💡 전문가 팁: You can mash the potatoes separately and then fold them into the fish mixture for more control over texture.
7
Serve hot, traditionally with rúgbrauð (Icelandic rye bread) and a side of butter.

요리 기록 추적

💡 전문가 팁

✓Using a mix of cod and haddock provides a good balance of flavor and texture.
✓Warming the milk before adding it to the roux helps prevent lumps.
✓The consistency should be creamy but not soupy. Adjust with a little more milk if too thick.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a richer flavor, use half milk and half cream.
Add a tablespoon of Dijon mustard to the sauce for a little tang.
A sprinkle of grated cheese (like cheddar) on top before serving adds a nice touch.