Plokkfiskur

Method

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1. Put the milk and bay leaf in a wide pan, bring to a gentle simmer and poach the fish for 6 to 8 minutes, until it flakes. Lift the fish onto a plate and strain the milk into a jug.

   Mark done Start 6 min timer

2. Boil the potatoes in salted water for 12 to 15 minutes, until tender, and drain well.

   Mark done Start 12 min timer

3. Melt the butter in the pan over medium heat and cook the onion for 8 minutes, until soft but not coloured. Stir in the flour and cook for 1 minute.

   Mark done Start 8 min timer

4. Whisk in the warm poaching milk a little at a time and simmer for 5 minutes, stirring, until it makes a thick sauce. Season with the nutmeg, salt and white pepper.

   Mark done Start 5 min timer

5. Flake the fish into large pieces and fold it into the sauce with the potatoes, taking care not to break them up completely. Warm through for 5 minutes over low heat.

   Mark done Start 5 min timer

6. Sprinkle with the chives and serve hot with rye bread and butter.

   Mark done

Chef’s Tips

• Use the poaching milk for the sauce. It carries the flavour of the fish.
• Fold gently. Some of the potato will break down and thicken the stew, but you want soft chunks and not a mash.
• Taste for salt at the end. Fish and milk are mild, and the stew needs proper seasoning.

Pairing Suggestions

• Dark rye bread
• Salted butter
• Boiled greens

Storage & Reheating

Keep in the fridge up to 2 days and reheat gently with a splash of milk.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.