Mashed fish
Icelandic housewives used to bring fish and potatoes to the table several times a week, the "staple food" of Icelanders, as both were relatively easily available and affordable. The leftovers were then reused by chopping them up and mixing them together to create plokkfiskur – mashed fish. Nowadays, plokkfiskur is often made from fresh fish - a simple but also delicious typical Icelandic food.
Ingredients 500 g cooked haddock
500 g boiled potatoes
1 onion
350ml milk
50 g butter
3 Tbsp flour
White pepper
Salt
50 g grated cheese
500 g boiled potatoes
1 onion
350ml milk
50 g butter
3 Tbsp flour
White pepper
Salt
50 g grated cheese
Preparation
Break the fish into small flakes. Also cut the pre-cooked potatoes into small pieces. Chop up the onion. Slowly heat the milk in a saucepan.
Heat butter in the pan and fry the onion pieces until translucent. Pour the flour over the onion pieces and bring to the boil for about a minute. Slowly add the heated milk, stirring constantly, and simmer for five minutes. Season generously with salt and pepper.
Place the fish and potato pieces in an ovenproof dish and mix.
Pour over the sauce and sprinkle the grated cheese on top.
Bake in the oven at 400 °F (200 °C) for about 20 minutes.
Heat butter in the pan and fry the onion pieces until translucent. Pour the flour over the onion pieces and bring to the boil for about a minute. Slowly add the heated milk, stirring constantly, and simmer for five minutes. Season generously with salt and pepper.
Place the fish and potato pieces in an ovenproof dish and mix.
Pour over the sauce and sprinkle the grated cheese on top.
Bake in the oven at 400 °F (200 °C) for about 20 minutes.
Then serve the Plokkfiskur with boiled potatoes, fresh tomatoes and perhaps a slice of Rúgbrauð with salted butter.
Visually it can still be optimized, but the taste is wonderful!
[Translated from here.]
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