10 Mar Spring Dill Soup with Seared Alaskan Halibut and Crisped Prosciutto

This deliciously layered dill and potato soup pairs perfectly with halibut and crisped prosciutto for a perfect weeknight meal with family or a bright meal to transition from winter to spring.

Spring Dill Soup with Seared Alaskan Halibut and Crisped Prosciutto

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Prep. Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Alaska Product Alaska Halibut

Servings 4 personas

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.

Notes

Recipe courtesy of Chef Laura Cole