North Wild Kitchen: Home Cooking from the Heart of Norway

Fish and Mashed Potatoes with Roasted Carrots, Sautéed Leeks, and Bacon

Plukkfisk

When we lived abroad, my husband always wanted to make this fish dish from Bergen, because he had such fond memories of it from home, but to me, it just seemed like fish and mashed potatoes. After all these years, I was determined to understand why plukkfisk is so beloved. I went to the source of my husband’s plukkfisk addiction, my mother-in-law, who makes hers the way her grandmother did, with a lot of butter stirred into mashed potatoes. It’s exceptional. I created my version with her suggestions in mind. I keep the dish relatively simple, and add the carrots, leeks, and bacon on top, rather than mixed in. Fat is essential to plukkfisk, so don’t skimp on the butter and cream! serves 4

Cooking Instructions:

Preheat the oven to 400°F (200°C).

For the carrots, arrange them on a baking sheet, drizzle with the oil, season to taste with salt and pepper, and toss to coat. Bake for 15 minutes or until nicely browned and tender.

In a large pot, cover the potatoes with cold salted water and bring to a boil. Lower the heat and simmer for 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes and return to the pot. Add the 3 tablespoons butter, along with the milk, heavy cream, and salt and mash until creamy; the potatoes will thicken as they stand.

Fill a medium pot with cold salted water and bring to a boil. Add the cod, lower the heat, and simmer for 5 minutes or until cooked through but not falling apart. Drain and set aside to cool then break into small pieces and stir into the potatoes.

If using bacon, fry in a pan with a little butter until crispy. Remove from the pan and set aside. Add the leeks, and if not using bacon add more butter to the pan, and sauté for 3 minutes or until soft.

Divide the plukkfisk among bowls and top with the leeks, carrots, and bacon. Sprinkle with the parsley, top with more butter if you’re feeling indulgent, and serve.

Ingredients