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Norwegian Plukkfisk (with salt cod)

Norwegian Plukkfisk (with salt cod)

Honestly, some of the most comforting food around.
Prep Time 1 d 13 hrs
Cook Time 30 mins
Course Main Course
Cuisine Norwegian
Servings 4

Ingredients
  

  • 1 ½ lbs salt cod or salt pollack--I actually used pollack because I found it for $5/2 ½ lbs at Costco
  • 1 ½-2 lbs Yukon Gold potatoes
  • 6 slices streaky, American style bacon
  • 2 cups whole milk
  • 1 bay leaf
  • I bunch scallions, cut into ¼ inch pieces
  • salt
  • freshly ground black pepper

Instructions
 

36 hours before you want to make the dish:

  • Place the cod in a bowl or resealable bag of cool water. The cod should be fully covered. Cover with a lid or seal and refrigerate. Over the next 36 hours change out the water periodically (i did first thing in the morning, lunchtime, dinner time, and before bedtime). Check for bones. Drain before using.

The day you want to make the dish:

  • Bring a large pot of salted water to boil. Add the potatoes and cook until fork-tender. Drain and keep warm.
  • Meanwhile, cook the bacon until crisp. Drain on paper towel-lined plates and cut into 1-inch pieces.
  • Cut the drained fish into 2-inch chunks. Place in a shallow skillet. Pour in the milk, add the bay leaf and sprinkle with pepper. The fish should be covered in milk, add more if needed. Cook over low heat, about 15 minutes or until the fish is easily flaked with a fork. Remove and discard the bay leaf and keep on very low heat.
  • Scoop out about 3 tablespoons of the poaching milk into the bowl with the drained potatoes. Add the butter, salt and pepper. Mash until smooth. Using a slotted spoon, add the fish to the mixture and fold in.
  • Add the flour, salt, and pepper to the remaining poaching milk. Whisk over low heat until a gravy forms.
  • Divide the potato-cod mixture on 4 plates, ladle the gravy over the mash. Garnish with green onions and bacon.

Notes

After poaching, taste your fish before seasoning any part of the dish with salt. I really flushed out the salt during the soaking process so I needed to add some back in. Some brands of salt cod (or pollack) seem to hold onto the salt more.