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Fish in White Sauce - Plokkfiskur
Fish - Leftovers
Approx. 700 gr. cooked fish
Approx. 500 gr. cooked potatoes
1 onion, finely chopped (optional)
50 gr. margarine/butter
50 gr. flour
750 ml. milk
1/4 tsp. ground pepper
fish spice to taste (optional)


Any kind of cooked, white fish can be used, but to make this authentic, use cod, stockfish/salt cod, haddock (fresh or smoked), or halibut. Remove all skin and bones from the fish and flake with a fork. Cut the potatoes into small pieces.

White sauce: Melt the margarine/butter over medium heat. Stir the flour into it, until smooth and thick. Continue stirring and add a small amount of milk. When the mixture boils, add more milk and mix thoroughly. Continue until all the milk is used up.
When the sauce is ready, add the fish and potatoes and warm through before serving.
If you use onion, chop finely and cook with the sauce, or fry and add to the sauce with the fish and potatoes.

Serving suggestion: Serve with tomato wedges or a green salad.

Click on Jo's Icelandic Recipe Book for more recipes from Iceland!

Preparation Time: 20 min. Serves: 3-4
Recipe Origin: Iceland
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