Norway’s long coastline, which includes islands and deep fjords, extends more than 62,700 miles allowing Norway to export some of the best seafood in the world. The sea has played a central role in Norwegians’ daily lives for thousand of years, providing sustenance and economic stability for the people. They have a proud seafaring heritage and profound respect for the cold, clear waters. This is reflected in the unsurpassed quality of Norwegian Haddock and other seafood they produce – and in the careful way they go about fishing for it, ensuring there will be plenty more for generations to come.
Norwegian Haddock is found in Britain’s many fish ‘n’ chip shops – and loved all over Europe and North America. The Haddock is very versatile to cook with as it can be fried, poached, or baked. It is ideal for preparing traditional Norwegian dishes like fish cakes and fish balls. It is naturally high in omega-3 and an excellent source of protein and vitamin B12. It has a delicious, delicate flavor and succulent, flaky flesh. Try it yourself!
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Recipe: Norwegian Haddock with Mashed Potatoes and Onion Sauce
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Flaky haddock, creamy mashed potatoes, and a sweet onion sauce make this a comforting, flavorful meal.
Ingredients
- Haddock
- 1.5 lbs (680 g) Norwegian Haddock loin
- 1 tbsp flour
- salt
- pepper
- Onion Sauce
- 2 white onions
- 4 tbsp butter
- 1/2 tsp sugar
- 1 tsp chopped parsley
- Mashed Potatoes
- 8 potatoes
- 2 tbsp butter
- 1 cups (237 ml) milk
- salt
- pepper
Instructions
- Cut the Norwegian Haddock into 4 pieces.
- Mix salt, pepper, and flour in a large bowl.
- Roll the fish in the flour mixture.
- Fry the fish lightly for 2 to 4 minutes per side in a frying pan.
- For the sauce:
- Brown the onions in butter. Add sugar and caramelize.
- Add chopped parsley.
- Cook the potatoes in boiling water until fork-tender.
- Add butter and milk to the potatoes; whip until smooth and even.
- Season the potatoes with salt and pepper.
- Serve the haddock with sauce and mashed potatoes.
Notes
- Ensure haddock fillets are patted completely dry before flouring for optimal browning.
- For richer mashed potatoes, use whole milk instead of reduced-fat milk.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use another white fish instead of haddock for this Norwegian recipe?
Cod is the closest substitute and very traditional in Norwegian cooking. Pollock also works well since it has a similar flaky texture. 
What makes the onion sauce taste distinctly Norwegian?
The sauce is typically built on a butter and flour roux with milk, then loaded with soft, cooked onions. It is simple but rich, and it pairs naturally with mild white fish.
How do I keep the mashed potatoes from getting gluey?
Use a potato ricer or masher rather than a food processor. Overworking the starch is what causes that gluey texture. Warm your butter and milk before mixing them in.
