Norwegian Plukkfisk (with salt cod)

Honestly, some of the most comforting food around.

Servings: 4

Author:

Prep Time
1 day, 13 hours

Cook Time
30 minutes

Main Course

Norwegian

🧂 Ingredients

1 ½ lbs salt cod

or salt pollack--I actually used pollack because I found it for NULL/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

1 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.
2 Bring a large pot of salted water to boil. Add the potatoes and cook until
fork-tender. Drain and keep warm.
3 Meanwhile, cook the bacon until crisp. Drain on paper towel-lined plates and cut
into 1-inch pieces.
4 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.
5 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.
6 Add the flour, salt, and pepper to the remaining poaching milk. Whisk over low
heat until a gravy forms.
7 Divide the potato-cod mixture on 4 plates, ladle the gravy over the mash.
Garnish with green onions and bacon.