Spring Dill Soup with Seared Halibut and Crisped Prosciutto
Recipe by Chef Laura Cole
229 Parks Restaurant & Tavern
Laura Cole, 229 Parks Restaurant & Tavern’s Executive Director and Owner strives to highlight Alaska in all her creations and menus. Additionally, she loves world cuisines and is constantly adapting flavor profiles and dishes to reflect what Alaska has to offer.
As the owner and head chef at 229 Parks Restaurant & Tavern, Laura Cole has been nominated twice for a James Beard Award – Best Chef Northwest. She is also a passionate advocate for Alaskan cuisine and strives to enhance the local bounty in the 49th state.
– ¼ pound fresh Alaska Grown dill (about 2 large bunches)
– 2 tbsp extra-virgin olive oil
– Ground cayenne pepper, to taste
– 2 medium Alaska Grown leeks, trimmed, sliced, and cleaned
– Fresh ground nutmeg, to taste
– 2 medium Alaska Grown white-fleshed potatoes, peeled and cubed (about 1½ pounds)
– 3 vegetable bouillon cubes
– Up to 2 cups Alaska Grown whole milk
– 4 to 6 tbsp salted butter
– 4 (4-ounce) wild Alaska halibut fillets
– Sea salt and fresh ground pepper, to taste
– Garnish: 8 slices Crisped Prosciutto
Soup and Halibut instructions
1. Bring a small pot of water to boil. Add fresh dill and let boil for 1 minute, then shock dill in a bowl of ice water. Drain and set aside.
2. Heat olive oil over medium-high heat in a large, heavy-bottomed soup pot. After that, add leeks and sauté until fragrant, about 3 minutes, then add potatoes, cayenne, ground nutmeg, and stir. Pour in enough water to cover vegetables (about 8 cups). Next, 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.
3. Blend reserved dill with a small amount of water in a blender until completely broken down and vibrant green, then stir into soup. Keep soup warm over low heat while preparing halibut.
4. Preheat oven to 400°F. Heat butter in two large, ovenproof sauté pans or one 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 the thickness of the fish; test halibut by gently pressing the tip of a knife into the center of the fish and pull back slightly. When finished, fish should yield at knife point and not be translucent.
5. Next, divide halibut evenly among 4 bowls. Gently ladle soup around halibut and top with crisped prosciutto. Grate fresh nutmeg over, and garnish with dill.
Crisped Prosciutto Instructions
– 8 to 10 thin slices prosciutto
1. First, preheat oven to 350°F and 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. Once preheated, cook for about 15 minutes until fat is slightly browned and prosciutto is crisp.
Note: This can be done ahead of time, cooled, and stored in the freezer. Lastly, gently reheat before serving.
Most importantly, this vibrant soup garnished with crisped Prosciutto by 229 Parks Restaurant & Tavern offers a new way to enjoy some Alaskan halibut for dinner.
229 Parks Restaurant & Tavern is located in the beautiful Denali National Park & Preserve. Additionally, due to the seasonal nature of their operation, feel free to give them a call or email regarding hours, their current menu, grower information, farmers markets, and their local artists.
229 Parks Restaurant & Tavern
Milepost 229.7 Parks Highway
Denali National Park & Preserve
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