Plokkpylsur

Template: Classic Pylsur from the hot dog stand

Plokkfiskur in a hot dog bun

Icelanders love "Pylsur", the classic hot dog rolls with lamb sausages, ketchup, the sweet Psylsur mustard, fresh and roasted onions at the hot dog stand . This is almost a “þjóðaréttur íslendinga”, i.e. a “national dish of the Icelanders”.

Another "national dish" is plokkfiskur , which is mashed fish with mashed potatoes in a nice thick roux.

At a recent competition about typical Icelandic dishes, an Icelandic woman reported that she liked having both dishes "married together." I found the idea very exciting and of course tried it out straight away. The recipe for the Plokkfiskur has been modified a bit, so there are no potatoes in it because “mashed potatoes in a roll” might be a bit too much of a good thing. And I intensified the taste of the fish with some blue cheese.

Even though the Icelanders don't really understand plokkfiskur as fun and prefer it exactly the way their grandma used to serve it when she was a child - these "Plokkpylsur" with the homemade hot dog buns were really tasty!


Ingredients for 4 persons

4 Hot dog buns

200 g cod
200 g halibut
1 tsp salt
1 onion
2 Tbsp butter or margarine
2 Tbsp flour
250 ml milk
100 g blue cheese
1 pinch of coarse sea salt
1 pinch of freshly ground pepper
1 pinch of nutmeg


Preparation

Wash and clean the fish and cut into bite-sized pieces.

Then put the fish in a large pot with cold water and salt, heat it up and let it simmer for a good 5 minutes. Then remove it from the water and let it drain well.

Peel the onion and chop it finely.

Melt the butter in a second large pot and heat the chopped onions until translucent, about 5 minutes.

Then add the flour...

...mix everything together and then pour in the milk...

... and bring to the boil briefly, stirring constantly, until a relatively thick mixture has formed. Then reduce the heat.

Dice the blue cheese,...

...add to the sauce and mix thoroughly.

Roughly chop the cooked fish with a fork or something similar and add it to the sauce.

Mix everything thoroughly and season with salt, pepper and nutmeg to taste.

For the "Pokkpylsur" cut open the hot dog buns (you can find the recipe here in the blog), fill them with the plokkfiskur and then enjoy straight away.

[Translated from here.]