While Greenlandic cuisine is probably best known for its use of whale blubber, seal meat, and caribou, it’s also known for its seafood; so, that’s what we’re going to focus on for this week’s Recipe of the Week. Summer Casserole with Halibut, adapted from the Official Tourism and Business Site of Greenland, contains ingredients that you’ll likely be able to find at almost any grocery store, and will satisfy even picky palates.
Summer Casserole with Halibut
Adapted from the Official Tourism and Business Site of Greenland
Serves 4
Ingredients:
2 pounds halibut (about 1 kilogram)
Juice from 2 lemons
2 tablespoons butter
1 large onion, diced
¼ large celeriac, peeled and cut into 1”cubes
1 large leek, washed and sliced
1 carrots, peeled and diced
4/5 cup white wine (200ml)
1 1/5 cups fish bouillon (300ml)
2 egg yolks
¾ cup heavy cream (150ml)
Salt and fresh grated nutmeg, to taste
Instructions:
Dice the halibut, place on a dish, and cover in lemon juice – set aside. Melt the butter in a large, heavy lidded pot. Add the diced onion, celeriac, leek, and carrots; cover and cook for 8-10 minutes, or until vegetables are slightly tender. Add the fish, wine, and bouillon, cover, and cook for another 15 minutes. In a medium bowl, whisk the egg yolks with the cream and a pinch of salt. Take ½ cup of the liquid from the pot and add it to the cream mixture, and stir. Slowly pour the mixture into the pot, over the fish and vegetables, cover, and cook for 5 more minutes. Remove lid, season with salt and nutmeg, to taste, and serve immediately.
Next up on Food Freeway: Portugal! Have you ever been? If so, what was your favourite dish? Also, it’s Wanderfood Wednesday – so don’t forget to head over to Wanderfood for more tasty reading material!
* Note: Todays photos are by Nick Russill (floating ice), ezioman (hanging fish), and Roland Tanglao (celeriac).