Plukkfisk
Leftover poached fish and potato, "plucked" into a creamy hash and browned, finished with crisp bacon.
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 butter
- 2 tbsp flour
- 400 ml milk
- Salt, pepper and ground nutmeg
- Flatbread, to serve
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
Sauté the sliced leek gently in the butter until soft and sweet.
- 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
Season the sauce well with salt, pepper and nutmeg, then fold in the cubed potatoes and flaked cod, keeping the flakes generous.
- 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.
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