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 Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.