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Norwegian plukkfisk

Norwegian Plukkfisk

by Daytona Strong, www.outside-oslo.com
Recipes and variations for plukkfisk abound. Some people make it with a béchamel or white sauce. It’s sometimes served with the other ingredients mixed in, other times alongside or on top of it. I’ve kept this recipe simple–the sort of meal that comes together with ease on a weeknight, leaving plenty of time to linger around the table and savor the time with the loved ones I hope you’ll serve it for.
Course Main Course
Cuisine Norwegian, Scandinavian
Servings 4


  • 2 pounds russet potatoes peeled and cut into quarters
  • 1 stick butter, cubed
  • 1.5 pounds fillets of cod or other white fish bones removed
  • Olive oil
  • Salt
  • Milk
  • Green peas defrosted, if frozen
  • 4 thick slices bacon
  • Scallions or green onions thinly sliced


  • Boil the potatoes in a pot of salted water until tender.
  • Meanwhile, preheat the oven to 425 degrees F. Oil and salt the fish and cook until opaque and cooked all the way through.
  • While the potatoes and fish cook, heat the peas and cook the bacon.
  • Drain the potatoes and keep in the pot, nestling in the cubes of butter so that they melt. Mash, adding a little milk, if desired, until it reaches the consistency you like. Taste, and season with more salt if necessary.
  • Break the fish into pieces and fold into the potatoes.
  • Serve iwth the potatoes and scallions either mixed in or with the potatoes, adding a slice of bacon to each serving.


To make this dish pescatarian, simply omit the bacon.
Keyword cod, fish, potatoes, seafood