Plokkfiskur is a traditional Icelandic dish that represents the simplicity and rusticity of Icelandic cuisine . This creamy fish dish is a perfect blend of white fish, potatoes and onions, topped with a light béchamel sauce. Ideal for cold evenings, Plokkfiskur satisfies the taste buds with its mild flavors. In this gluten-free version, we replace the traditional béchamel flour with cornstarch for an equally delicious and uncompromising experience.

Icelandic Plokkfiskur (Cod Gratin)

Iceland

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Preparation time 10 mins Cooking time 30 mins Total time 40 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 500 g white fish fillet (such as cod or haddock)

• 500g potatoes​

• 1 large onion, chopped

• 50g butter​

• 2 Tbsp cornstarch

• 500 ml of milk

• curry or nutmeg (optional)

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Preparation

1. Cooking fish and potatoes: Peel and cook the potatoes in boiling salted water until tender. Drain them and reserve. Meanwhile, poach the fish fillets in a pan of lightly salted water for about 8 to 10 minutes, until the fish is cooked through. Drain and roughly crumble it using a fork.
2. To prepare the onions: In a large skillet, melt the butter over medium heat. Add the chopped onion and fry until it becomes translucent.
3. Preparation of the béchamel: Sprinkle the onions with cornstarch and mix well to combine. Then add the milk gradually, stirring constantly to avoid lumps. Continue stirring until the sauce thickens.
4. Assembling the Plokkfiskur: Add the crumbled fish and the cooked potatoes to the béchamel sauce. Mix gently to coat the ingredients well without breaking them. Season with salt and pepper to taste.
5. Serve: Garnish with chopped fresh parsley before serving hot.

Note

You can add a little grated cheese or a spoonful of mustard to this dish to slightly enhance the flavor.

Keywords: Plokkfiskur, gluten-free cod gratin

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