DISH RESEARCH · Main dish
Plukkfisk
Matprat’s plukkfisk cuts cooked lightly salted cod and potatoes, makes an onion-and-milk white sauce and folds in the fish, potatoes and most of the leek before finishing with the remaining leek and dill.
About Plukkfisk
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Matprat’s plukkfisk brings cooked fish and potatoes into a thick white sauce, tracing the dish’s roots to Hordaland. This selected version uses lightly salted cod, onion, leek and dill.
The already-cooked, skinless and boneless fish is divided into smaller pieces, and the cooked potatoes are cut into chunks. Onion is finely chopped and the leek cut into thin slices.
Butter melts in a saucepan and the onion softens in it. Wheat flour is stirred through before milk is added gradually, and the white sauce simmers until fairly thick.
The fish, potato pieces and three-quarters of the leek are folded into the sauce. The complete mixture is gently heated to boiling point and seasoned with salt, pepper and grated nutmeg.
The remaining leek is scattered over the dish and fresh dill finishes it. Matprat offers prepared flatbread alongside, with crisp bacon and a separate butter topping mentioned as further serving choices.
Ingredients in Plukkfisk
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.