Came back from Iceland to my home of Seattle recently. This dish I believe needs to gain more international adoption. It was fucking awesome, no matter the shop that served it, it tasted amazing. I understand Iceland at least the capital is more touristy and international with more focus on Japanese and Mexican cuisine, but this traditional dish was by far my favorite during my trip.
I live in Massachusetts in the US, and I have to say... for an area with a big fishing industry and very harsh winters, I am surprised that we don't have anything similar to Plokkfiskur! I am making it tonight... first one of the season!
That looks absolutely wonderful!! I had Plokkfiskur at Cafe Loki, they melted cheese over it, it was so damn good!! I really miss the wonderful rugbraud and that heavenly smjor!
You asked for it ;) - gratinated plokkfiskur is very popular and a good to introduce it to kids. Another popular way is to put bearnaise sauce underneath the cheese!
Really good! We had celery root and rutabaga in the house, and used that in place of the potatoes and it was a nice twist. It helps that here in Maine we also have super fresh haddock. Fish chowdah is a beloved cousin of plokkfiskur.
That’s a great point! But i think as for a stock; the lack of bones and herbs I wonder if it won’t be too weak(and salty). Perhaps, reducing the salt might provide a good base. Adding leeks/herbs afterwards may be clever!
@@IcelandFoodCentreif you have leftover skin and bones from the fish, throw them in with herbs, spices and maybe vegetables. Let it simmer and then strain it and that makes a great fish broth.
It's such an amazing and versatile dish - it's also perfect for the winter months. Stay tuned as we'll soon make an even more delicious version of this dish!
Oh yum, I had this at a small restaurant walking back from church. I didn't want the meal to end......it was the mostly heavenly flavor. Thanks for showing how it's made.
I did it the other day, and it was awesome! After tasting it in Iceland I promised myself to learn how to do it so I can cook it whenever I want. It is my personal tradition to learn a recipe from a country I visited so when I show my family the pictures I took on my trip they can also have a little taste of it! But I had no potato smasher in my kitchen. Let's just say that my mojito pestle did a surprisingly good job! Keep on the great work, seeing you pop up into my feed is a treat 👌
@@IcelandFoodCentre I was in Akureyri for dinner where I tried this sheep dung smoked trout as a reward for eating Hákarl and brennivín. Would say the trout was pretty bad and the Hákarl a close second.
We totally understand you might find hákarl bad but sheep dung smoked trout is absolutely delicious! How dare you! just kidding. Since the two owners of this channel are from around Akureyri and both lived there, we hope you had an extra nice time there.
@@IcelandFoodCentre Just wanted to follow up and say that I cooked this recently for a gathering of friends and while we added a bit too much milk (came out almost like a chowder) the plokkfiskur was a smashing success and the entire pot (about 6 quarts) was empty within 30 minutes! Thanks again for the recipe!
I had this at cafe loki but didnt know how it is prepared. I just tried this recipe using a different fish (panga steaks) this evening. It was a tasty dish. Thanks for sharing the recipe.
@@IcelandFoodCentre soooo. I made it! It was good. I should've added more salt and pepper. And since I'm from Croatia on mediterian i added olive oil instead of butter. And then added a bit on my plate. I must say it was a pretty good mix of icelandic and mediterian kitchen
@@sorridusnakerru ok so we don't have a stew this time: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aEvZVN_OwHA.html but we got a soup video in the making which we'll release in the next few days. Btw, plokkfiskur with olive oil is quite close to 'brandade'!
Hi! Thanks for this clear instruction video! I'm making a video about trying to make Icelandic food at home and this video helped a lot! Is it OK for me to use 1 second of this video to show where I learned how to make plokkfiskur? I will put a clear link to this whole video. Thank you!
Your PLOKKFISKUR is fish porridge... 😟 Use big chunks of cod in a bechamel sauce. Serve with steamed potatos and carrots. "KLEMMING" ; Spread butter and sliced steamed potato on a slice of flatbread. Then some fish and sauce, salt and pepper. Top with flatbread. 😋👍 Love from Norway 🇳🇴
Depends on how much you make or how many people are eating it, I suppose. Always reheats fine for me. Just pop it in the microwave like you would with mash potato leftovers
Does anyone know what happened to this channel? No uploads since forever In any case all the solidarity to the indigenous peoples especially if you're vocally against the empires on which a lot of scandi states and communities got wealthy - I wish there was more or less at least an acknowledgement across various regions like of things like what the Sami go through; we have so much in common whether in Nunavut or Norway or Nairobi or even the area around Pasifika (where I come from!)
maaan! I just can't believe you throw in the sink all the fish broth!! That's a fucken sin broh! Just like breaking spaghetti or put ketchup in it! The tears of the Gods never go to the sink dudie!😂😂🤦🏻🤦🏻
