Bagels with Halibut Cheeks is a modern Greenlandic recipe for a classic breakfast dish of toasted dark rye bagels served topped with poached halibut cheeks. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Bagels with Halibut Cheeks.
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The love of rye bread in Greenland has now extended to bagels as well and in an interesting example of fusion food, dark rye bagels and split, toasted and topped with poached halibut cheeks.
24 halibut cheek pieces
2 bay leaves
6 juniper berries
salt and freshly-ground black pepper, to taste
Method:
Split the bagels in half and set aside.
Bring a pan of lightly-salted water to a boil and drop in the bay leaves and juniper berries. Cook for 5 minutes to infuse the liquid.
Drop in the halibut pieces and boil for about 5 minutes, or until just cooked.
In the meantime toast your bagels either in a dry frying pan, under a grill (broiler) or in a toaster.
Arrange the toasted bagels on a plate, drain the halibut and sit three on each bagel half. Season lightly with salt and black pepper then serve. For a sweet and sour twist you can accompany with crowberry jam.
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