Plukkfisk is a dish I have grown up with. It is a dinner that would make gourmet chefs cringe, sigh, or shake their heads in disappointed frustration. It’s quite bland, it’s easy, it doesn’t look like much on the plate, and it’s wonderful, healthy, not at all time-consuming, and the perfect weekday dinner. Kids tend to love it and it’s an easy way to get them to eat fish, and loads of it!
What you need is:
- One potato pr person
- One carrot pr person
- A quarter of a cauliflower pr person
- One small filet of salted cod pr person
- Half a spring onion or some chive
- salt, pepper and a knob of butter
Rinse and peel the potatoes, dice them and add to a pot, cover with water and add a pinch of salt. Bring to a boil. While these boil, rinse and peel the carrots. After 5 minutes of boiling add these to the potatoes. When you can pierce the potatoes with a knife, and the potato doesn’t follow the knife out of the pot, you rinse the cauliflower and add to the water. Leave it to simmer under a lid while you get the fish ready. When the cauliflower is tender (only takes a few minutes) add the fish and turn of the heat. When the fish flakes it is done. Pour out the water and mash everything with a potato masher. Add the onions or chives, finely cut, and the knob of butter (if it looks very dry you can also add a small splash of milk or soft cheese). Season to taste and enjoy!
Few inspire me more in the kitchen than Jamie Oliver. These days his show “Jamie Oliver’s Great Britain” is on and now I enjoy one show per week and try to take on some of the recipes as challenges. Last week I saw an episode where he made Yorkshire puddings. It looked easy enough but comments connected to the recipe online suggested it wasn’t as easy as it first seemed.
The dish was made as a starter with yorkshire pudding and a creamy pate with horseradish and smoked trout. I wanted to serve it as dinner and thus served it with crispy cod filets and asparagus.
The dish was divine! The combination of the soft pudding and the pate was incredible. The pate was a bit on the sour side, but I have a tendency to squeeze out more juice from a lemon than recipes seem to expect. Son used the pate to dip the cod, he wasn’t too fond of the asparagus, but the pate worked wonderful as a dip for that too. The yorkshire puddings were easier than expected and rose more than I expected them to.
The recipe for Jamie’s starter can be found here. The cod was simply dipped in eggs and breadcrumbs and fried in a non-stick pan with a wee bit of oil. The asparagus were treated to a few minutes in the pan as well, drizzled with a few drops of lemon juice and a sprinkle of sea salt.
As mentioned before Trine has the most amazing recipes, with a new one added every day! This post is just to credit her for one of her codfish recipes
. If you’d like the recipe you could either try google translate at her site, or give me a winke and I’ll post it in English.
Som nevnt tidligere har Trine mange gode oppskrifter, og hun oppdaterer daglig! Vi prøvde denne torskeretten tidligere I uka. Jeg kommer bare med oppskriften på engelsk, vil du prøve den selv så har Trine den HER.
We sometimes have ready made fish fingers for dinner, but I think they’re boring, tasteless and, well, I haven’t really checked in detail what’s actually in them. Anyway, I decided to make my own. And as simple as it is, I’ll probably never buy premade ever again! I simply took a cod fish filet, sliced it into to suitable pieces. Dipped them in egg, then in bread crumbs (I just took a few slices of bread and grated using a cheese grater). And then fried. Served with boiled potatoes and a vegetable mix carrots, peas and maize.
Son loved it! Absolutely loved it. Throughout the meal he sat with one big chunk in each hand and he ate twice the amount I ate. We still didn’t finish it all and thus brought some of it for lunch in kindergarten, there he ate the rest, cold.
I love to see him eat fish as I know how good it is for him, and I cherish these moments as I am afraid he will become a picky eater as he grows older. But well, enjoy the moment.