A traditional Icelandic dish that emerged as a way to use up leftover fish and potatoes, plokkfiskur has been a comfort food in Icelandic homes for generations.
International
Plokkfiskur
Traditional Icelandic plokkfiskur: fish and potatoes in bechamel, authentic step-by-step recipe.
- Iceland
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 26 g
- Carbohydrates 28 g
- Fat 14 g
Story behind the dish
Preparation
Plokkfiskur is an Icelandic preparation with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g cod or haddock fillet.
- Have ready: 400 g of potatoes.
- Have ready: 1 onion.
- Have ready: 30 g of butter.
- Have ready: 30 g of flour.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the potatoes in salted water until tender
Cook the potatoes in salted water until tender, drain and reserve some of the water. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook the fish over low heat in water or milk for 8-10 minutes until…
Cook the fish over low heat in water or milk for 8-10 minutes until it flakes easily. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the chopped onion in butter until translucent.
Sauté the chopped onion in butter until translucent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the flour and cook 1 minute
Add the flour and cook for 1 minute, then add the milk little by little, stirring until it thickens (light béchamel). Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Crumble the fish and the cooked potato
Crumble the fish and the cooked potato, mix them with the bechamel. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat everything together, stirring gently.
Heat everything together, stirring gently, season with salt and white pepper, serve with rye bread and butter. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Do not break up the fish too much, it should be in visible pieces.
- It is a traditional dish using leftover cooked fish and potatoes.
Variations
- Version with curry powder added to the bechamel.
- Baked plokkfiskur gratin with cheese.
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