Icelandic Plokkfiskur (Cod Gratin)

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.

Preparation time: 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

500g of white fish fillet (such as cod or haddock)
500g of potatoes
1 large onion, sliced
50g of butter
2 tablespoons of cornstarch
500 ml of milk
curry or nutmeg (optional)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Preparation

1
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.
2
Preparing the onions: In a large pan, melt the butter over medium heat. Add the sliced onion and sauté until translucent.
3
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.
4
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.
5
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.

Keywords: Plokkfiskur, gluten-free cod gratin