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Creamy Icelandic Fish and Potato Mash
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.
🧂 Ingredientes
- 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 Salt
- to taste White pepper
- Optional: Pinch of nutmeg
👨🍳 Instruções
- 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).
💡 Dicas Profissionais: 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.
💡 Dicas Profissionais: 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.
💡 Dicas Profissionais
- ✓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.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- 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.