• Capital: Nuuk
• Population: about 56 500
• Area: 2 166 086 km²
• Currency: Danish Krone

For my Greenlandic recipe I made I made a halibut casserole with a warm potato salad. The halibut casserole is a mix of simple vegetables with some wine and fish stock, halibut, lemon and a little bit of creme. It is perfect for a quick cold night dinner and works perfectly well with a hot potato salad on the side!

Halibut casserole

Ingredients:

• 1 pound halibut
• 1/2 celery root
• 1 leek
• 1 onion
• 1 carrot
• 1 lemon
• 2 tablespoon butter
• 2 eggs
• 200 ml dry white wine
• 300 ml fish stock
• 150 ml heavy cream

Directions:

First prepare all your ingredients. Dice the leek. Chop the onion and cut the celery root and carrot in small cubes. Separate the egg yolk and discard the egg white. Squeeze the juice out of the lemon and measure all the liquids. Finally cut the halibut in 1 1/2 cubes.

In a large bowl, put the halibut and the lemon juice and set aside.

In a dutch oven, on medium high heat, melt the butter. Add the onion, celery root, leek and carrot. Cover and cook for 10 minutes stirring occasionally. After 10 minutes, add the fish and lemon juice, fish stock and wine. Cover and cook for 15 minutes.

After 15 minutes, mix the egg yolks and heavy cream and whisk together. Add 1 cup of the cooking liquid to the cream mixture and stir and then pour the cream back in the pot and stir. Add salt and pepper to taste. Cover and cook for 5 minutes. Serve with a hot potato salad.

Hot potato salad

Ingredients:

• 2 large potatoes
• 1/4 cup vegetable oil
• 1/4 onion
• 1 1/4 cup chicken broth
• 3/4 cup vinegar
• 2 tablespoons sugar

Directions:

Put the potatoes in a large pot of cold water with salt. Turn on the heat and bring to a boil. Boil the potatoes until they are cooked and you can easily poke them with a fork. Empty the water and let the potatoes cool until they are hot but you don’t burn your hands while peeling them.

While the potatoes are cooling, in a pan, cook the onion in the oil on medium heat until they are translucent. Turn off the heat and add the chicken broth, vinegar and sugar. Stir and add salt and pepper to taste.

Peel the potatoes, and cut them in 1/2 inch cubes. Mix the potato and onion mixture and serve warm.

Nerilluarisi!