Plokkfiskur
An Icelandic dish born of thrift, traditionally made from already-boiled leftover fish and potatoes from a previous meal rather than fresh fish — a use-up-the-leftovers dish at its core, not a showcase for new catch. The flaked fish and mashed potato are bound in a simple butter-flour-milk béchamel and served with dark rye bread and butter, a pairing as traditional as the dish itself.
Seafood
⚠ Contains: Fish, Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g cooked leftover white fish (haddock or cod), flaked
- 500g boiled potatoes, roughly mashed
- 3 tbsp butter
- 3 tbsp flour
- 500ml milk
- 1 onion, finely chopped
- Salt and white pepper
- Rye bread, to serve
Steps
- Sauté the onion in a little butter until soft.
- Make a roux with the butter and flour, then whisk in the milk to form a light béchamel.
- Season with salt and white pepper.
- Fold in the flaked fish and mashed potato, and heat through gently without breaking the fish up too much.
- Serve hot with rye bread and butter.