Dish

Plukkfisk

Norwegian Fish Casserole

Plukkfisk is made by boiling fish and potatoes together until they are tender. The fish is then flaked and mixed with the potatoes, along with butter, milk, and seasonings. The mixture is then baked in the oven until it is golden brown and crispy on top. Plukkfisk is typically served with boiled carrots and beets, and sometimes with a side of lingonberry jam. It is a popular dish in Norway, especially in the coastal regions where fish is abundant.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Plukkfisk has been a staple in Norwegian cuisine for centuries. It was originally a way for fishermen to use up their leftover catch, and it has since become a beloved comfort food throughout the country.

Dietary considerations

Plukkfisk is a high-protein dish that is also rich in vitamins and minerals. However, it is not suitable for those who are allergic to fish or dairy products.

Variations

There are many variations of Plukkfisk, with some recipes calling for different types of fish or additional ingredients like onions or cheese. Some versions are also made with a cream sauce instead of milk.

Presentation and garnishing

Plukkfisk is typically served in a casserole dish, with the top layer of potatoes and fish arranged in an attractive pattern. It is often garnished with fresh herbs like parsley or dill.