Plokkfiskur started as a practical way to use up leftover fish and potatoes. Today it is a beloved staple served both in homes and high-end restaurants.
Ingredients
- 500g cooked white fish (such as cod or haddock)
- 500g boiled potatoes
- 1 white or yellow onion, finely chopped
- 50g butter and 50g flour (to create a roux)
- 400ml milk (or a mixture of milk and fish stock)
- Salt, white pepper, and a pinch of curry powder (optional)
Preparation
- Flake the cooked fish with a fork and dice the boiled potatoes into bite-sized pieces.
- Melt the butter in a pot over medium heat and sauté the chopped onion until translucent.
- Stir in the flour to create a paste, then gradually whisk in the milk until a thick bechamel forms.
- Gently fold the flaked fish and potatoes into the sauce, season with salt and pepper, and heat through.
- Serve warm, ideally spread over dark rye bread with plenty of butter.
About Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.