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Islande
Ingredients
- ½ yellow onion, finely chopped
- 50 g butter
- ½-1 dl wheat flour
- 500 g potatoes, boiled
- 500 g cod or haddock, boiled
- 4 dl milk and fish stock
- Salt
- Pepper (white or black)
Instructions
- Prepare the Potatoes: Boil the potatoes with their skin on. Once boiled, cool them by draining the hot water and replacing it with cold water for a few minutes. Then, peel and cut them into bite-sized pieces.
- Cook the Fish: In a deep pan, bring water to a boil. Add salt, followed by the fish. Cover the pan, turn off the heat, and let it sit for 8-9 minutes. Remove the fish, retaining the water (stock) for later use. Flake the fish using a fork.
- Make the Stew: In the same pan, melt butter over medium heat. Add onions and sauté until translucent. Stir in the flour, then gradually add a mixture of stock and milk (⅓ stock, ⅔ milk). The consistency should resemble thick soup or gravy. Add the potatoes and flaked fish, stirring gently. Season with salt and pepper.
- Serve: Enjoy your Plokkfiskur with traditional Icelandic rye bread, generously buttered.
Ingredients
- 460 g / 1 lb 1 oz (31/2 cups) rye flour
- 260 g / 9 1/4 oz (2 cups plus 2 tablespoons) plain (all-purpose) flour
- 1 litre / 34 fl oz (4 1/4 cups) cultured milk
- 400 g / 14 oz (1 cup plus 2 tablespoons) golden syrup
- 15 g/ 1/2 oz (1 tablespoon) salt
- 3 teaspoons bicarbonate of soda (baking soda)
Instructions
- Line a 3-litre/101 fl oz (121/2-cup) heatproof vessel, pot or bucket with a lid with some baking (parchment) paper.
- Mix all the ingredients together in a bowl until fully combined, then transfer to the prepared vessel.
- If you do not have access to a suitable geothermal area, place the vessel – with the lid on – in the oven at 90ºC/195ºF for 12 hours. Let the bread cool completely on a wire rack before cutting into it.
