Norwegian Plukkfisk Recipes

NORWEGIAN PLUKKFISK

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

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!