Plokkfiskur

Ingredients

• 350 g Haddock
• 3 pcs Potato
• 1 pcs Onion
• 70 g Butter
• 25 g Flour
• 300 ml Milk
• 0.5 tsp White Pepper
• 0.25 tsp Nutmeg
• 1.1666666666666667 tbsp Salt
• 4 pcs Rye Bread
• 2 tbsp Parsley

Method

1. Put {potato} in a saucepan with cold water, add {salt}, and bring to a gentle boil over medium-high heat. Cook until tender all the way through and a knife slides in easily, then drain well so the mash stays fluffy.
2. Pat {haddock} dry so it poaches cleanly, then place it in a saucepan with cold water and a little {salt}. Bring to the barest simmer over medium heat and cook gently until the flesh turns opaque and flakes easily. Lift out and let it cool just enough to handle.
3. Peel and roughly mash the cooked {potato} while still warm for a rustic texture. Flake the poached {haddock} into large pieces, keeping some chunks so the finished {plokkfiskur} eats like fish rather than paste.
4. Melt part of the {butter} in a saucepan over medium-low heat, add {onion} with a pinch of {salt}, and sweat for several minutes until soft, translucent, and sweet with no browning.
5. Add {flour} to the softened {onion} and cook over medium heat until the paste smells nutty and loses its raw edge. Gradually whisk in {milk}, then season with {white_pepper}, {nutmeg}, and more {salt}. Simmer gently until thick enough to coat a spoon.
6. Fold the mashed {potato} and flaked {haddock} into the hot {milk} sauce over low heat. Add the remaining {butter} and stir gently until rich and cohesive, then taste and adjust with more {salt} if needed.
7. Spoon the {haddock} mixture into a buttered baking dish, dot the top with a little {butter}, and bake in a hot oven until the surface is lightly browned and bubbling at the edges.
8. Warm {rye_bread} in the oven until soft and fragrant, then spread lightly with a little {butter} so it stays moist and glossy.
9. Serve the hot {haddock} bake with warm {rye_bread} and scatter over {parsley} for a fresh finish that lifts the rich sauce.