Norwegian Plukkfisk Recipes
NORWEGIAN PLUKKFISK
Recipes and variations for plukkfisk abound. Some people make it with a béchamel or white sauce. It's sometimes served with the other ingredients mixed in, other times alongside or on top of it. I've kept this recipe simple-the sort of meal that comes together with ease on a weeknight, leaving plenty of time to linger around the table and savor the time with the loved ones I hope you'll serve it for.
Provided by by Daytona Strong, www.outside-oslo.com
Categories Main Course
Number Of Ingredients 9
Steps:
- Boil the potatoes in a pot of salted water until tender.
- Meanwhile, preheat the oven to 425 degrees F. Oil and salt the fish and cook until opaque and cooked all the way through.
- While the potatoes and fish cook, heat the peas and cook the bacon.
- Drain the potatoes and keep in the pot, nestling in the cubes of butter so that they melt. Mash, adding a little milk, if desired, until it reaches the consistency you like. Taste, and season with more salt if necessary.
- Break the fish into pieces and fold into the potatoes.
- Serve iwth the potatoes and scallions either mixed in or with the potatoes, adding a slice of bacon to each serving.
PLOKKFISKUR FROM ICELAND
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
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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