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DISH RESEARCH · Main dish

Plokkfiskur

Haddock and potatoes in a butter-and-fish-stock sauce.

About Plokkfiskur

Margrét Thorlacius describes this plokkfiskur as the recipe she inherited from her mother and grandmother. Her Icelandic family version combines haddock, potatoes and onion with a butter-and-flour sauce made using the fish's cooking liquid.

Onion and pepper provide the assertive flavour she recalls from home. The recipe uses fish stock in the sauce, preserving a named family variation within the broader plokkfiskur tradition.

Pieces of haddock and potato are folded into the thickened sauce. The published serving pairs the dish with fresh rye bread and butter, leaving the bread's complete product formula unspecified.

Allergens in this recipe

Contains: Fish, Wheat (gluten), Milk, Rye (gluten).

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Plokkfiskur

Margrét Thorlacius's inherited Icelandic plokkfiskur.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Haddock: Recipe-specific ingredient evidence; Fish source-confirmed. Actual101 ýsa, no salted haddock alternative from Gott source.
  • Potatoes: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual102/110, exact preparation before addition to sauce unprovided; no extra cooking protocol invented.
  • Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual103 and109 chopped, source does not specify its addition point; retained required.
  • Wheat flour: Recipe-specific ingredient evidence; Wheat (gluten) source-confirmed. Actual104 hveiti means wheat flour.
  • Butter: Recipe-specific ingredient evidence; Milk source-confirmed. Actual105 roux and111 bread accompaniment consolidated.
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Coarse pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual106 generic coarse pepper, precise species unprovided.
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit boiling109 reserved as fish cookingstock110; source stock107 not a manufactured added compound.
  • Prepared rye bread: Recipe-specific ingredient evidence; Rye (gluten) source-confirmed. Actual111 rúgbrauð. Rye positive from source identity, complete bread cereal/sweetener/other formula unprovided; no inferred Wheat within bread.

Origins & food traditions

Countries

  • Iceland
  • IcelandCatalogue link pending review

Cuisines & regions

Sources & references
  1. Margrét Thorlacius, interviewed by Þórdís Lilja Gunnarsdóttir in Vísir - Afmælisplokkfiskur