Norwegian Plukkfisk - Simple, Creamy & Traditional
Plukkfisk is the ultimate Scandinavian comfort food! As a hobby cook, I love this dish because it is wonderfully uncomplicated and the perfect way to use delicious potatoes and fresh fish. In this Norwegian specialty, which could be described as a fish and potato gratin, tender fish is combined with fluffy potatoes in a creamy, homemade béchamel sauce. It is healthy, filling, and brings a wonderful Nordic coziness right to your plate. Forget store-bought fish dishes – we make everything fresh! Preparation is child's play: we boil the potatoes until soft, gently poach the fish, and mix everything with a velvety sauce, refined with fresh herbs. A little tip from me: if you fold the fish in carefully, the chunks stay intact, which makes for the best enjoyment. Grab your apron and let's conjure up this soulful dish together – you will love the combination of the creamy consistency and the hearty taste!
Ingredients
Preparation
Peel and dice the waxy potatoes (250 g), boil them in salted water until done, then drain and let them steam off briefly.
Gently poach the white fish fillet (150 g) in a separate pot with some water over low heat until cooked through, then remove and flake into coarse pieces – be careful to remove any bones!
For the béchamel sauce, melt the butter (20 g) in a pot, stir in the wheat flour (20 g) and cook briefly.
Pour in the milk (200 ml) and simmer, stirring constantly with a whisk, until a smooth, creamy sauce forms.
Gently fold the potatoes (250 g) and the fish (150 g) into the sauce, season with salt and pepper (1).
Finally, sprinkle generously with the finely chopped chives (1) and serve immediately.
Stars
Comments