17 Oct Icelandic Mashed Fish

Having been working in a Scandi department for 6 months now, I am finding myself under the influence. My style is getting a little bit more cool and paired down, I find myself visiting the Nordic Bakery every time I am near Regents Street, I’ve even found myself reading an Icelandic cookbook. And this is how mashed fish came into my life

It’s like an Icelandic, mashed up, unbaked version of a fish pie really. You boil the potatoes in salted water until soft but still firm (not falling apart), then leave to cool while you cook the white fish, also in salted water – the fish takes about 15min. Take the fish out and flake once it stops burning your fingers. Now, peel the potatoes and chop roughly. Melt the butter in a frying pan and add the onion, fry until soft but do not brown. Gently heat the milk in a separate pan. Add the flour to the onions and fry for a minute, before slowly adding the milk and stirring continuously. Finally, add the onions and fish and heat through, season and serve with chives on top and a boiled egg on the side. I added a few tiny particles of a scotch bonnet pepper. I actually wanted to add a cauliflower to the party, but my colleague, Helga, affirmed that this would indeed be a travesty. It’s an Icelandic national dish after all –  good job I asked

Ingredients (serves 4)

500g white fish
500g potatoes
1 onion, chopped finely
350ml milk (I used goat’s milk)
50g butter
3Tblsp flour
Salt and pepper
Chopped chives and hard-boiled egg to serve