Icelandic Plokkfiskur

Method

1. 1
   • potato800 g

   Par-boil the potatoes — Boil the potatoes in a large pot of well-salted water for about 15 minutes, until almost tender but still holding their shape.

   ⏱15 min
2. 2
   • cod fillet600 g
   • potato800 g

   Poach the cod on top — Lay the cod on top of the potatoes, put the lid on and poach for 5-6 minutes, until the fish is opaque and flakes at the touch of a fork. Lift the fish out, drain the potatoes and set both aside.

   ⏱6 min
3. 3
   • onion1
   • butter50 g
   • wheat flour40 g

   Sweat the onion and make a roux — Dry out the pot, melt the butter in it and soften the onion over medium-low heat for 5 minutes, until translucent and sweet with no colour. Stir in the flour and cook for a minute.

4. 4
   • milk5 dl

   Build the white sauce — Whisk in the milk a little at a time, keeping the sauce smooth, then simmer for 5 minutes until it is thick enough to hold a channel when you draw a spoon across the base.

   ⏱5 min
5. 5
   • cod fillet600 g
   • potato800 g
   • salt1 tsp
   • white pepper½ tsp

   Crush it all together — Return the potatoes and fish to the pot and crush them into the sauce with a wooden spoon. Plokkfiskur should keep visible flakes of cod and lumps of potato — stop well before it becomes a purée. Season with the salt and white pepper.

6. 6
   • fresh chives2 tbsp
   • rye bread200 g

   Warm through and top with chives — Warm through over low heat for 3-4 minutes, stirring, then scatter with the chives and serve straight from the pot with buttered rye bread.

   ⏱4 min