Plokkfiskur is a traditional Icelandic dish that embodies the simplicity and rustic charm of Icelandic cuisine. This creamy fish stew is a perfect blend of white fish, potatoes, and onions, all finished with a light béchamel sauce. Ideal for chilly evenings, Plokkfiskur delights the palate with its mild flavors. In this gluten-free version, we replace the traditional flour in the béchamel sauce with cornstarch for an equally delicious and uncompromising experience.
Ingredients
Preparation
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Cooking the fish and potatoes: Peel and cook the potatoes in boiling salted water until tender. Drain and set aside. Meanwhile, poach the fish fillets in a pan of lightly salted water for about 8 to 10 minutes, until cooked through. Drain and flake coarsely with a fork.
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Preparing the onions: In a large pan, melt the butter over medium heat. Add the sliced onion and sauté until translucent.
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To prepare the béchamel sauce: Sprinkle the onions with cornstarch and mix well to bind them together. Then gradually add the milk, stirring constantly to avoid lumps. Continue stirring until the sauce thickens.
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To assemble the Plokkfiskur: Stir the flaked fish and cooked potatoes into the béchamel sauce. Mix gently to coat the ingredients well without breaking them. Season with salt and pepper to taste.
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To serve: Garnish with fresh chopped parsley before serving hot.
Note
You can add some grated cheese or a spoonful of mustard to this dish to slightly enhance the flavor.
Plokkfiskur, gluten-free cod gratin
