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Plukkfisk
Vestlandet · Western Fjords

Plukkfisk

Leftover poached fish and potato, "plucked" into a creamy hash and browned, finished with crisp bacon.

35 minEasy
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Cultural Context & History

Thrift turned delicious: plukkfisk is what yesterday's boiled fish and potatoes become, folded together with cream and topped with bacon. Every fjord village guards its own version.

Ingredients

  • 400 g boiled cod fillet, flaked
  • 400 g boiled potatoes, cubed
  • 1 leek, sliced
  • 2 tbsp butter714 kcal · 0 g protein · 78.6 g fat · 0 g carbs per 100 g
  • 2 tbsp flour333 kcal · 6.7 g protein · 0 g fat · 70 g carbs per 100 g
  • 400 ml milk55 kcal · 3.4 g protein · 2.1 g fat · 5.1 g carbs per 100 g
  • Salt, pepper and ground nutmeg0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
  • Flatbread, to serve250 kcal · 12 g protein · 7 g fat · 33 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Heavy-bottomed potHolds a steady low heat so the sauce never catches.
  • Balloon whiskWorks the milk in for a smooth, lump-free white sauce.
  • Slotted spoonLifts the poached cod out cleanly to flake.

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Step-by-Step Instructions

  1. 1

    Sauté the sliced leek gently in the butter until soft and sweet.

  2. 2

    Whisk in the flour and cook for a minute, then add the milk gradually, whisking constantly, until you have a smooth, thick sauce. Simmer for 5 minutes.

  3. 3

    Season the sauce well with salt, pepper and nutmeg, then fold in the cubed potatoes and flaked cod, keeping the flakes generous.

  4. 4

    Stir over low heat for 5 minutes until everything is hot and well combined, and serve with flatbread.

Chef's Tip

Poach the cod only until it just flakes and hold back a little of its cooking liquid — a splash loosens the plukkfisk if the sauce tightens as it sits.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Vestlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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