Plokkfiskur, an Icelandic dish. Very tasty with rye bread

by Ron

Also available in: Nederlands

After a great interview last week with Karin who emigrated to Iceland, I cooked the recipe she wanted to share with all of us. I was not sure what to think of the Plokkfiskur recipe, afraid it might be a bit off a boring dish. I was so wrong; we enjoyed the Icelandic Plokkfiskur with cod fish, potatoes, and cheese. It was delicious. Super easy to prepare, and as I said before, a great recipe. I did add some extra curry, garlic, and fish stock cube to the dish. Also added a little more milk about 450 ml instead of 400 ml, because the sauce seemed too thick. Maybe it was supposed to be like that; I don’t know. Kept the amount of milk in the recipe at 400 ml, you can always add more if you prefer. 

Icelandic Plokkfiskur


Ingredients for 2 to 3 persons:
  • 1 onion
  • 3 garlic cloves
  • 3 tablespoons of butter
  • 2 teaspoons curry powder
  • 4 tablespoons of flour
  • 400 ml of whole milk
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 fish stock cube
  • 2 teaspoons Dijon mustard
  • 600 grams of cooked cod fish
  • 400 grams of boiled potatoes in pieces
  • 120 grams of grated cheese

Plokkfiskur, visrecept uit IJsland



Peel the potatoes, boil until done, cut into smaller pieces. Bring water to a boil, add half a fish stock cube. Once the water boils, add the cod (the fish needs to be just under). Cook for approximately 6 minutes. Depending on the thickness of the fish, It can be a little bit longer or shorter. Break the fish into pieces.

Preheat the oven, 200 degrees Celcius, hot air.

Cut the garlic and onion finely and fry them over medium heat until the onion is translucent. Add the curry powder and cook for 2 more minutes. Sprinkle the flour into the pan, stir well and let it cook for another minute. Turn down the heat and pour the milk slowly into the pan, keep whisking. Add extra milk if the sauce remains very thick. Pulverize the other half of the fish stock cube, add this with the salt and pepper to the sauce. Stir the mustard into the sauce. Bring slowly to a boil. Insert the potatoes and fish into an oven dish, mix in half of the cheese. Pour the sauce over the fish and potatoes, sprinkle the remaining cheese on top.

Place the dish in the oven for about 10 minutes until the cheese is melted. Would you like the cheese to brown a bit more, use the grill in your oven for a few minutes. 

Great with rye bread on the side. Originally Icelandic rye bread, but can’t get that here. 

Enjoy your meal


Did you try this dish? What did you think?

source: ljufmeti


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