The Recipe · No.799 · Plokkfiskur

Plokkfiskur, and Where to Source It

Fold the cooked fish gently into the white sauce with the potatoes rather than beating it. Over-mixing shreds the fish into a stringy paste; folded lightly, it stays in nice chunky flakes.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook20 min
Makes4 servings
CuisineEuropean
Cook it with
Instant PotSlow cookerOne-pot
Can you make Plokkfiskur in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Haddock or cod
Fresh whitefish, poached gently and flaked large. Wild-caught has the best texture.
1.5 lb
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Potatoes
Boiled and cubed to fold through the sauce. Fresh, bought local.
1.5 lb
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Milk
Warmed for the white sauce base. Whole milk is richest.
2 cups
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Butter and flour
A roux to bind the sauce. A good butter is best.
4 tbsp each
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Onion
Minced and sweated soft before the flour. Fresh.
1 large
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Sweat the onionCook the minced onion in butter until soft.
  2. Make the sauceStir in the flour, then whisk in the warm milk to a thick white sauce.
  3. Fold inGently fold the flaked fish and cubed potato into the sauce.
  4. Warm throughSimmer a few minutes, season with pepper, and serve with rye bread.
Part Three
The Toolkit

Heavy pot · Whisk · Wooden spoon

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