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
Garnish: 4 slices Crisp Prosciutto
1. Bring a small pot of water to boil. Add fresh dill and let boil for 1 minute. 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. Add leeks and sauté until fragrant, about 3 minutes. Add potatoes, cayenne, ground nutmeg, and stir. Add enough water to cover vegetables (about 4 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.
3. 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.
4. Preheat oven to 400°. Heat butter in 1 large ovenproof sauté pans 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.
5. Divide halibut evenly among 4 bowls. Gently ladle soup around halibut and top with prosciutto. Grate fresh nutmeg over, and garnish with dill.
4-6 thin slices prosciutto
1. 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.
Recipe by Chef Laura Cole, 229 Parks, Denali National Park, AK