Recipe of the Week: Alaska Halibut with Spring Dill Soup and Crisped Prosciutto

SERVES: 4
PREP TIME: 0 minutes
COOK TIME: 40 minutes

INGREDIENTS
• 1 to 1.5 oz. fresh Alaska Grown dill
• 1 Tablespoon extra-virgin olive oil
• 1 Alaska Grown leek, trimmed, sliced and
cleaned
• 1 large Alaska Grown white fleshed potato,
peeled and cubed (about 10 to 12 oz.)
• Ground cayenne pepper, to taste
• Fresh ground nutmeg, to taste
• 2 vegetable bouillon cubes
• Up to 1 cup Alaska Grown whole milk
• 1 to 2 Tablespoons salted butter
• 4 wild Alaska halibut fillets (4 oz. each)
• Sea salt and Fresh ground pepper, to taste
• 4 slices crisped prosciutto

DIRECTIONS

Bring a small pot of water to boil.  Add fresh dill and cook 1 minute.  Remove dill to a bowl of ice water.  Drain.  Heat olive oil over medium heat in a large stock pot.  Add leek and sauté until fragrant, about 3 minutes.  Add potato, cayenne, and ground nutmeg; stir.  Add enough water to cover vegetables (about 3 to 4 cups).  Add bouillon, stir, and let simmer over medium heat until potato is fork tender, about 15 minutes.  Allow to cool slightly.  Pour into a blender or food processor and blend in batches until smooth.  Add milk to thin soup if too thick.  Taste and season with salt and pepper, as desired.

Blend dill with a small amount of water in a blender until completely broken down and vibrant green.  Remove; set aside.

Heat butter in a large sauté pan over medium high heat.  Add fillets to pan and cook until golden brown on one side, about 3 to 4 minutes.  Turn fillets over, cook another few minutes just until opaque throughout.  Divide halibut among 4 bowls.  Gently ladle soup around halibut, grate on fresh nutmeg, and top with prosciutto.  Garnish with dill, if desired.

Recipe by Chef Laura Cole, 229 Parks, Denali National Park, AK

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NUTRIENTS PER SERVING
Nutrients per serving: 603 calories, 32g total fat, 15g saturated fat, 49% calories from fat, 133mg cholesterol, 39g protein, 45g carbohydrate, 5g fiber, 1207mg sodium, 250mg calcium, and 430mg omega-3 fatty acids.

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