Title: Stewed Codfish (Plukfisk)
Categories: Danish Seafood Ceideburg
Yield: 1 Servings

		Leftover boiled cod
1	tb	Butter
		Milk or cream
1	tb	Flour
		Salt
		Pepper
		Thinned mustard (or leftover mustard sauce)
		Cold boiled potatoes, diced

Carefully remove bone and skin from leftover boiled codfish and flake into quite small pieces. Make a smooth white sauce of the butter, flour and milk or cream. Season with salt and pepper, and add the mustard or mustard sauce. Combine the fish, potatoes, and sauce.

From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

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