Plukkfisk – Norwegian cod with potatoes and bacon

Name: Plukkfisk – Norwegian cod with potatoes and bacon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Norwegian
Ingredients: 600 g unsalted, gently poached cod, without skin or bones, chilled; 700 g potatoes, cooked without salt, peeled, drained and chilled; 100 g raw smoked pork bacon without rind or bones; 100 g peeled onion; 100 g trimmed leek, white and light-green parts; 500 g whole milk, 3.5% fat; 20 g unsalted butter; 30 g plain wheat flour, type 550; 4 g salt; 0.5 g ground black pepper; 0.2 g ground nutmeg; 10 g parsley leaves and tender stems

Average rating

0.0

0 ratings

Prep

20 min

Cooking

35 min

Total

55 min

Recipheon

Plukkfisk – Norwegian cod with potatoes and bacon

Author: Recipheon

Content prepared with AI assistance - Recipe reviewed by Recipheon

Servings: 4
Prep: 20 min
Cooking: 35 min
Total: 55 min

Source: https://recipheon.com/en/recipes/main-dishes/plukkfisk-norwegian-cod-with-potatoes-and-bacon

About this recipe

Plukkfisk brings tender flakes of cooked cod together with potatoes in a thick milk sauce. Onion and leek add a gentle sweetness, while a little nutmeg brings out the flavor of the white sauce. Some of the potatoes are lightly mashed in the pan, making the mixture creamy while keeping pieces of fish and vegetables. Crisp smoked bacon and fresh parsley make a simple, flavorful topping. This recipe starts with cooked, chilled cod and peeled potatoes, putting ingredients prepared ahead to good use. Serve straight away once the dish is hot throughout.

Ingredients

Servings

Base: 4

For 4 servings

600 g unsalted, gently poached cod, without skin or bones, chilled
700 g potatoes, cooked without salt, peeled, drained and chilled
100 g raw smoked pork bacon without rind or bones
100 g peeled onion
100 g trimmed leek, white and light-green parts
500 g whole milk, 3.5% fat
20 g unsalted butter
30 g plain wheat flour, type 550
4 g salt
0.5 g ground black pepper
0.2 g ground nutmeg
10 g parsley leaves and tender stems

Steps

The recipe starts with cod and potatoes that have already been cooked and kept in the fridge; their earlier cooking is not included in the stated time. Break the fish into large flakes and make sure no bones remain. Cut the potatoes into pieces about 2 cm across. Finely dice the bacon, chop the onion and thinly slice the leek into half-moons. Chop all the parsley.
Put the bacon in a dry, wide saucepan or deep frying pan with a capacity of about 3 liters. Fry over a medium heat for 8–10 minutes, stirring, until browned and crisp. Transfer the pieces to a plate with a spoon, leaving all the rendered fat in the pan. Do not drain the bacon on paper; the fat and juices that collect on the plate will be added to the sauce later.
AI-generated
Add all the butter, the onion and the leek to the bacon fat. Cook over a low or medium heat for 5–6 minutes, stirring often, until the vegetables are soft and translucent. Do not brown them deeply, so that the sauce stays pale and mild.
Add all the flour to the vegetables and stir for about a minute to combine it with the fat. Gradually pour in all the milk, whisking or stirring thoroughly after each addition until the lumps disappear. Keep the heat low or medium; the sauce will gradually begin to thicken.
AI-generated
Cook the sauce over a low heat for 8–10 minutes, stirring often along the bottom, until smooth and thick and the flour has lost its raw taste. Add all the salt, pepper and nutmeg. Pour in the fat and juices that have collected on the bacon plate; keep the crisp pieces for serving.
Add all the potatoes to the sauce and stir. Gently press some of the pieces against the side of the pan with the back of a spoon, leaving the rest intact. Heat gently, stirring along the bottom, so that the potatoes begin to warm evenly. The mixture should be thick and creamy, with distinct pieces of potato.
Add all the cod and carefully fold it in with a broad spoon, keeping the larger flakes intact. Heat over a low heat for about 5–7 minutes, gently stirring and lifting the mixture from the bottom, until the fish, potatoes and sauce are hot throughout and the dish is steaming. Continue heating for longer if needed. Do not let it boil rapidly, so the fish does not break up and the sauce does not scorch.
AI-generated
Divide the hot plukkfisk into four servings. Scatter over all the crisp bacon and all the chopped parsley. Serve straight away, without any additional ingredients.