📝 About This Recipe
Plukkfisk is the ultimate Norwegian comfort food, a rustic and soul-warming dish that transforms humble white fish and potatoes into a creamy masterpiece. Originating from the coastal regions of Norway, this dish literally means 'picked fish,' referring to the way the cooked fish is flaked and folded into a rich, velvety Béchamel sauce. It is a beautiful celebration of simple, high-quality ingredients, offering a mild yet deeply satisfying flavor profile that has been a staple of Scandinavian family dinners for generations.
🥗 Ingredients
The Fish and Potatoes
- 600 grams Fresh Cod or Haddock fillet (skinless and boneless)
- 600 grams Floury Potatoes (such as Russet or Yukon Gold, peeled and cubed)
- 1 piece Bay leaf (for poaching)
- 4-5 pieces Whole black peppercorns
- 1 tablespoon Salt (for the boiling water)
The White Sauce (Hvit Saus)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- to taste Salt and White Pepper (white pepper keeps the sauce pristine)
- 1 medium Leek (white and light green parts only, finely sliced)
For Garnish and Serving
- 150 grams Bacon (diced and fried until crispy)
- 1/4 cup Fresh Chives (finely chopped)
- 2 tablespoons Flat-leaf Parsley (chopped)
- 1 tablespoon Butter (extra for melting over the top)
👨🍳 Instructions
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1
Begin by peeling the potatoes and cutting them into 2-centimeter cubes. Place them in a large pot of salted water.
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2
Bring the potatoes to a boil, then reduce heat and simmer for about 10-12 minutes until they are tender but not falling apart. Drain and set aside.
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3
In a wide skillet or shallow pot, bring enough water to cover the fish to a gentle simmer. Add the bay leaf and peppercorns.
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4
Slide the fish fillets into the water. Poach for 5-7 minutes depending on thickness, until the fish is opaque and flakes easily with a fork. Do not overcook.
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5
Remove the fish carefully with a slotted spoon. Once cool enough to handle, 'pluck' (flake) the fish into bite-sized chunks, removing any stray bones.
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6
In a separate small pan, fry the diced bacon over medium heat until it is golden brown and crispy. Drain on paper towels, but keep a teaspoon of the fat if you like extra flavor.
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7
To make the sauce, melt 3 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Add the sliced leeks and sauté for 2-3 minutes until softened.
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8
Whisk in the flour to create a roux. Cook for 1-2 minutes to remove the raw flour taste, but do not let it brown; it should remain pale.
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9
Slowly pour in the milk, half a cup at a time, whisking constantly to ensure a smooth, lump-free sauce. Continue until all milk is incorporated.
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10
Let the sauce simmer gently for 5 minutes, stirring frequently. It should be thick enough to coat the back of a spoon.
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11
Season the sauce with the nutmeg, salt, and white pepper. Taste and adjust seasoning as needed.
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12
Gently fold the cooked potato cubes and the flaked fish into the warm white sauce. Stir carefully to avoid breaking the fish too much.
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13
Heat through for 2-3 minutes on low heat until everything is piping hot and well combined.
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14
Transfer to a warm serving bowl. Top with the crispy bacon bits, a generous sprinkle of chives and parsley, and an optional knob of butter.
💡 Chef's Tips
Use 'floury' potatoes like Russets as they release a bit of starch which helps bind the sauce to the dish. For an authentic twist, use half fresh cod and half salted/soaked cod (klippfisk) for a deeper, more savory flavor profile. Always use white pepper in the Béchamel to maintain the clean, white aesthetic of the dish without black specks. If the sauce becomes too thick, simply whisk in a splash of the fish poaching liquid or more milk to reach your desired consistency. Be very gentle when folding the fish at the end; you want distinct flakes of fish, not a homogenous mush.
🍽️ Serving Suggestions
Serve with a side of flatbrød (traditional Norwegian crispbread) and plenty of salted butter. A side of steamed green peas or a simple carrot slaw adds a nice crunch and color contrast. Pair with a crisp, dry white wine like a Riesling or a cold Norwegian pilsner. For a truly traditional experience, serve with a dollop of lingonberry jam on the side for a sweet-tart counterpoint.