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Home : Recipes : Baked Stockfish with a Variety of Potatoes and Leeks

Baked Stockfish with a Variety of Potatoes and Leeks

A flavorful dish with leeks and dried fish, served with a delicious selection of new potatoes. Easy to prepare and perfect when you want something tasty and traditional. All our recipes are sourced from godfisk.no

Photo: Mats Meyer

  • Time Required: 30-40 min
  • Difficulty: Medium

Ingredients

Potato Cream

Potato and Leek Sauce

Chive Oil

Potato Chips

Method

Baked Stockfish

  • Cut the rehydrated stockfish into 2 cm thin slices.
  • Place them on a baking sheet.
  • Brush with good olive oil, Maldon salt, and a little lemon zest.

Potato Cream

  • Peel the new potatoes.
  • Boil in water until the potatoes are completely tender.
  • Drain the water and mash them together.
  • Heat up the cream, milk, and butter.
  • Pour over and gently stir into the potato mash.
  • Finish with salt to taste and keep the potato cream warm until serving.

Potato and Leek Sauce

  • Divide the leek in two and rinse it thoroughly in water.
  • Cut strips from the light part of the leek. (The dark part is lightly sautéed in butter just before serving)
  • Peel garlic, shallots, and potatoes.
  • Sauté the onion and potato cubes together in a saucepan.
  • Add the cream, butter, and milk.
  • Heat up and cook until the potatoes are fully tender, then quickly blend with an immersion blender.
  • Season the sauce with a little salt and freshly squeezed lemon juice.

Chive Oil

  • Blend the chives and oil in a blender.
  • Bring to a boil in a saucepan, then remove from heat and let the oil cool.

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