Entree: Greenland – Southern Culinary Region – Qilalukkat (Traditional Greenlandic baked Arctic char with potatoes and coastal seaweed in a buttery stock)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 Arctic char fillets, approx. 8 oz (225 g) each
- 1 lb (454 g) waxy potatoes, thinly sliced (about 3 medium)
- 1 medium onion, thinly sliced
- 1 large carrot, peeled and sliced into rounds
- 3 tbsp (45 ml) unsalted butter
- 1 cup (240 ml) fish stock or low-sodium fish broth (or diluted fish fumet)
- 1/4 cup (60 ml) dry white wine or additional stock
- 1/4 cup (5 g) dried seaweed (wakame or local sea lettuce), rehydrated and chopped
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil or neutral oil for pan
- Optional: 2 tbsp (30 ml) heavy cream to finish (for a richer sauce)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the Arctic char fillets dry and season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper.
2. In a large ovenproof skillet or shallow baking dish, heat the vegetable oil over medium heat. Add the sliced onions and carrots and cook 4–5 minutes until softened but not browned.
3. Layer the sliced potatoes evenly over the onions and carrots. Dot with 2 tbsp (30 ml) butter and season the potato layer with 1/2 tsp (3 g) salt and remaining pepper.
4. Pour the fish stock and white wine around (not over) the potato layer so liquids sit in the pan and will steam the vegetables. Scatter the rehydrated chopped seaweed over the potatoes.
5. Nestle the Arctic char fillets skin-side down on top of the potato layer. Dot the fillets with the remaining 1 tbsp (15 ml) butter and drizzle the lemon juice over the fish.
6. Transfer the skillet or baking dish to the oven and bake uncovered for 20–25 minutes, until potatoes are tender and the fish flakes easily with a fork. If using heavy cream, stir it into the pan juices for the last 2 minutes of baking.
7. Remove from oven, sprinkle with chopped dill and parsley, adjust seasoning to taste, and serve warm, spooning pan juices over portions.