Ingredients
- 1 1 to 1.5 oz. fresh Alaska Grown dill
- 1 Tablespoon 1 Tablespoon extra virgin olive oil
- 1 1 Alaska Grown leek, trimmed, sliced and cleaned
- 1 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 2 vegetable bouillon cubes
- Up to 1 cup Alaska Grown whole milk
- 1 1 to 2 Tablespoons salted butter
- 4 4 wild Alaska halibut fillets (4 oz. each)
- Sea salt and Fresh ground pepper, to taste
- 4 slices 4 slices crisped prosciutto
Servings:
Units:
Instructions
- 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 saut 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 saut 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 Notes
Recipe by Chef Laura Cole, 229 Parks, Denali National Park, AK
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