Plokkfiskur From Iceland - cooking recipe

Ingredients

560 g haddock (cooked, 1 1/4 lbs) or 560 g cod (cooked, 1 1/4 lbs)
560 g potatoes (boiled & peeled, 1 1/4 lbs)
1 white onion (chopped finely)
350 ml milk (12 oz)
55 g butter (2 oz)
3 tablespoons flour
salt and pepper
2 tablespoons chives (freshly snipped to add color, flavor & garnish)

Preparation

Skin, bone & break up the fish into flakes.
Roughly chop potatoes & finely chop onion.
Slowly heat milk in a saucepan almost to a boiling point.
In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.
Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
Add potatoes & stir gently. Cook over low-heat till heated through.
Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!