Hej! So, as you probably noticed, I’ve spent couple of days in May in Bergen, Norway. It’s where, in Pingvinen, I ate Plukkfisk, actually A. ordered it, and it looked super weird, but tasted surprisingly good and different from what I would called a fish dish. So yesterday A. asked me to prepare it for dinner, and I did. It was almost as good as in Norway. I am the fish fan, but the dish is perfect for people, who don’t like eating fish. It’s a mix of cooked white fish, potatoes, bacon and bechamel sauce. The best taste is with freshly baked knäckebröd with salty butter. Oh mniam!
I used the recipe from Arctic Grub, and I would say it’s 3 portion (so you can take lunch to work):
- 600 g of white fish (I used cod and bream)
- 300-400 g potatoes
- 1 big onion, thinly sliced
- oil or butter
- salt + pepper
- 100-150 g bacon – diced
- 2 cups of veggie stock (can be also water)
- parsley to garnish
- 3 tbs butter
- 2 tbs flour
- 1/2 cup milk
- 1/4 tsp grated nutmeg
- pinch of salt
Peel and cook potatoes until soft. In the meantime season the fish and insert in a pot with warm stock/water. Cook for about 15 min or until done. Cool down and check if there is no bones left. When potatoes are ready mash them in a mashed machine. In a pan gently fry sliced onion with diced bacon, until onion become transparent. At the same time prepare bechamel sauce: melt butter and add flour. After it absorb all the butter add milk and whisk until smooth. Add nutmeg and salt to the taste.
When onion and bacon are ready add fish, potatoes and bechamel on the pan. Stir together until all the ingredients combine. Add salt/pepper if needed. Garnish with fresh parsley.
Serve with knäckebröd with salty butter.