Plokkfiskur From Iceland

1. 1

   Skin, bone & break up the fish into flakes.

2. 2

   Roughly chop potatoes & finely chop onion.

3. 3

   Slowly heat milk in a saucepan almost to a boiling point.

4. 4

   In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.

5. 5

   Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.

6. 6

   Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.

7. 7

   Add potatoes & stir gently. Cook over low-heat till heated through.

8. 8

   Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

9. 9

   UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!

* Per serving · 4 servings · Values may vary.

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