Plokkfiskur From Iceland Recipes

PLOKKFISKUR FROM ICELAND

Plokkfiskur from Iceland image

My DH was excited when I found this recipe in Cool Cuisine (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. The English translation of Plokkfiskur is Mashed Fish but I found that title more than a little off-putting for something that is so favored here & opted to use the Icelandic word. Per the intro, "In early times when Icelandic housewives served poached haddock (or other white fish) w/boiled potatoes several times a wk, there were usually leftovers & they were typically incorporated into this simple & very popular dish. Today people buy fresh fish just to make this dish & it is even sought after & found in upscale restaurants." (Times have been estimated, but this recipe begins w/the fish & potatoes already cooked so that time is not reflected) Enjoy ! - Edited to Add on 10/3: When visiting w/an Icelandic friend tonite Re this recipe, she said this dish is also popular in a gratin form that adds cheese (usually Gouda) to the mix, tops it w/extra cheese & then finishes it in the oven to heat thru & melt the cheese. Yum !

Provided by twissis

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

560 g haddock (cooked, 1 1/4 lbs) or 560 g cod (cooked, 1 1/4 lbs)
560 g potatoes (boiled & peeled, 1 1/4 lbs)
1 white onion (chopped finely)
350 ml milk (12 oz)
55 g butter (2 oz)
3 tablespoons flour
salt and pepper
2 tablespoons chives (freshly snipped to add color, flavor & garnish)

Steps:

Skin, bone & break up the fish into flakes.
Roughly chop potatoes & finely chop onion.
Slowly heat milk in a saucepan almost to a boiling point.
In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.
Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
Add potatoes & stir gently. Cook over low-heat till heated through.
Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!

Nutrition Facts : Calories 450.6, Fat 15.7, SaturatedFat 9.2, Cholesterol 144.9, Sodium 251.8, Carbohydrate 35.8, Fiber 3.7, Sugar 2.3, Protein 40.6

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