I guess I have found my new favorite dish – it is called plokkfiskur and is a popular meal in Iceland after you had a lot of leftovers, especially to get rid of all the good fish! The dish – at least the spices – will vary according by the kind of fish you are using: Red, white, sea or fresh water fish! Perfect fish spices are the classical dill, headstrong tarragon or some common white pepper. Caution: NEVER use pepper as a powder, always grind it freshly with the pepper mill!!! This was just a glimpse into the spices which fit to fish.

Once again this is a really simple and fast recipe! I was told this is a typical “granny’s specials dish” which is a fast seller especially with kids, but it is also very popular with adults. When we made it last week, you could magically see everybody winding up in the kitchen.

Plokkfiskur literally translated means plucked [isl.: plokka] fish [isl.: fiskur].


  • 500g fish (e. g. cod, salmon or my favorite haddock)
  • 500g potatoes
  • 4 white onions
  • 100g butter
  • 3-4 tbsp. flour
  • 125ml milk
  • 125 ml cream
  • sea salt
  • nutmeg
  • parsley
  • all kind of pepper your kitchen has access to
  • chili, garlic optionally


  1. Peel and cut the potatoes in small cubes. Also peel and finely chop the onions. Put aside the onions. At the same time either cook or grill the fish, if it is not an cooked leftover. Cut the fish in bites.
  2. Cook the potatoes in boiling water together with a bay leave and a tad of salt until they are ready.
  3. Now prepare the base: The Béchamel sauce! Therefore melt the butter in a pan. Then stir in the flour until you erased all clots. Continue stirring for about 7 minutes until the mix becomes slightly golden. Now stir in the milk and cream and let it boil up for a short while. Add salt, nutmeg, pepper, garlic and chili. Let it simmer for about 15 minutes. I always add a little bit of tumeric since it adds a nice yellow colour to the Plokkfiskur.
  4. Now mix everything together in the Béchamel sauce : Cooked potatoes, cooked fish and chopped onions. Let it cook for about another 15 minutes. It is perfect when the consistency is nice and sticky, it can be even a little bit burned.

Tip: Serve it with buttered rye bread (rúgbrauð)! That is the typical Icelandic way to enjoy it.


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