Et voila les recettes des plats precedents. Les recettes sont copiees du site:
http://www.gestgjafinn.is/english/nr/355
Plokkfiskur
Serves 4
Old accounts from the school at the bishop?s seat of Skálholt in southern Iceland show that in 1771, the schoolboys were served plokkfiskur every other day, but that dish must have been rather different from the modern version. Probably it was just cooked fish, mashed with lots of butter ? and since the fish must have been salted or dried most of the time, this dish can be called an Icelandic version of the famous Provençal brandade de morue ? now often made from Icelandic salt cod.
This used to be ? and still is ? a very popular way of dealing with leftover boiled fish but since most people buy smaller portions these days ? and fillets instead of whole fish - there usually aren?t enough leftovers, so fish is often bought especially for this dish. It should then be poached in salted water, drained and left until cool enough to handle.
In the following version the fish is completely broken up and mashed into the sauce but some prefer a flaky version, in which case the sauce should be stirred as little as possible after the fish and potatoes have been added. Others want their plokkfiskur to be as smooth and creamy as possible so they mash their potatoes with a fork or put them through a ricer before adding them to the pan. There are even recipes where both fish and potatoes are put through a mincer.
- 3-4 cups cooked haddock or cod, fresh or salted
1œ cup milk
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
3-4 cups cubed cooked potatoes
Freshly ground pepper
Salt
Chives for decoration (optional)
Pick over the fish to ensure that all bones and skin have been removed. Break it up into flakes. Heat the milk in a saucepan, almost to boiling point. Melt the butter in a pan and sauté the onion at medium heat until soft and opaque. Do not let it brown.
Sprinkle the flour over the onion, stir and cook for a minute or two, stirring continuously. Gradually stir in the warm milk, bring to a boil, and simmer for 5 minutes, stirring often. Add the fish and stir briskly to break up the flakes. Add the potatoes and simmer until they are heated through. Season to taste with pepper and salt.
Spoon into a bowl and sprinkle with chives, if wished. Serve hot with dark rye bread and butter.
Many people make a pile of piping hot plokkfiskur on their plate, make an indentation in the top with their fork, and add a large knob of butter.
Fiskbollur
Serves 4
Almost every Icelandic housewife has her own recipe for fishballs, and this is mine. I usually make the balls from haddock or cod, but almost any fish can be used, if it isn?t too oily. These fishballs can also be used as an appetizer or finger food ? just use a teaspoon to shape the balls, fry them fairly quickly, turning continuously, and serve them hot or cold with a dip.
If half the potato starch and half the flour is omitted, or a little more cream used, the recipe can also be used for a fish pudding. Just spoon the mixture into a well-buttered ovenproof dish, smooth the surface, dot with a little more butter, and bake at 400°F until cooked through and browned on top. The fish mixture can also be layered with some parboiled vegetables, such as broccoli, carrots and bell peppers.
- 1 pound fish fillets, skinned and boned
1 medium onion
3 tablespoons cream or milk
2 tablespoons butter, softened
2 tablespoons chopped parsley or chives
a small pinch of cayenne pepper
œ teaspoon freshly ground pepper
1 teaspoon salt
4 tablespoons potato starch or cornstarch
3 tablespoons flour
Oil or margarine for frying
Cut the fish into pieces, peel and chop the onion, and mince them finely in a mincer, or use a food processor. Add cream, butter, herbs and seasonings and mix well. Stir in potato starch or cornstarch and flour. The mixture should be fairly thick and hold its shape well.
Heat the oil or melt the margarine in a large frying pan. Scoop up the fish mixture with a tablespoon, shape it into slightly oblong balls (you can use 2 tablespoons to shape the balls if that is more convenient) and fry them at medium heat for a few minutes on each side, or until nicely browned and cooked through.
Serve with melted butter and boiled potatoes.