Spring Dill Soup with Seared Alaskan Halibut and Crisped Prosciutto
Ingredients
- ¼ pound fresh dill about 2 large bunches
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks trimmed, sliced and cleaned
- 2 medium white fleshed potatoes peeled and cubed (about 1 1/2 pounds)
- ground cayenne pepper to taste
- fresh ground nutmeg to taste
- 3 vegetable bouillon cubes
- up to 2 cups whole milk
- 4 to 6 tablespoons salted butter
- 4 4-ounce wild Alaska halibut fillets
- sea salt and fresh ground pepper to taste
- garnish: 8 slices Crisp Prosciutto
Instructions
Cook the soup
- Heat olive oil over medium-high heat in a large heavy-bottomed soup pot.
- Add leeks and sauté until fragrant, about 3 minutes.
- Add potatoes, cayenne, ground nutmeg, and stir.
- Add enough water to cover vegetables (about 8 cups).
- Add bouillon, stir, and let simmer over medium heat until potatoes are fork tender, about 18 minutes.
- Allow to cool slightly.
- Pour into a high-powered blender and blend, in batches if needed, until smooth; add milk to thin soup if too thick.
- Taste and add more salt and pepper, as desired.
- Blend reserved dill with a small amount of water in a blender until completely broken down and vibrant green.
- Stir into soup.
- Keep soup warm over low heat while preparing halibut.
Prepare the halibut
- Preheat oven to 400°.
- Heat butter in 2 large ovenproof sauté pans or 1 very large one over medium high heat.
- Place fillets in pan, without overcrowding the pan, and cook until golden brown on one side, about 3 to 4 minutes.
- Place pan in oven and let fillets cook another few minutes.
- Cooking time will depend on thickness of fish.
- Test halibut by gently pressing the tip of a knife into the center of the fish, pull back slightly, fish should yield at knifepoint and not be translucent.
Crisp Prosciutto
- Preheat oven to 350°.
- Lay prosciutto flat on a parchment-lined sheet tray; top with an additional piece of parchment paper and a second sheet tray to weigh it down.
- Cook for about 15 minutes until fat is slightly browned and prosciutto crisp.
- Note: This can be done ahead of time, cooled, and stored in freezer.
- Gently reheat before serving.
Plate and serve
- Divide halibut evenly among 4 bowls.
- Gently ladle soup around halibut and top with prosciutto.
- Grate fresh nutmeg over, and garnish with dill.