Entree: Iceland – Plokkfiskur (Icelandic mashed fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) cooked white fish (cod or haddock), flaked
- 1 medium onion, approx. 5 1/4 oz (150 g), finely chopped
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream (or additional milk for a lighter version)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or chives, chopped
- Rye bread, for serving (no measurement—serve to preference)

Show original ingredient measurements

- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) cooked white fish (cod or haddock), flaked
- 1 medium onion, approx. 150 g, finely chopped
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream (or additional milk for a lighter version)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or chives, chopped
- Rye bread, for serving (no measurement—serve to preference)

Instructions

1. Place the potatoes in a pot of salted water, bring to a boil, and simmer until tender, about 12–15 minutes. Drain and set aside.
2. While the potatoes cook, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
3. Sprinkle the flour over the softened onion, stirring for 1 minute to form a light roux. Gradually whisk in the milk and cream, bringing the mixture to a gentle simmer until it thickens into a creamy sauce, about 3–4 minutes. Season with salt and pepper.
4. Add the flaked cooked fish and drained potatoes to the skillet. Gently mash and fold the mixture together until a cohesive, slightly chunky mash forms—do not purée; leave some texture. Warm through for 2–3 minutes, adjusting seasoning as needed.
5. Stir in chopped parsley or chives, serve hot, and accompany with slices of rye bread.