Spring Dill Soup with Seared Alaskan Halibut and Crisped Prosciutto | Alaska Seafood Marketing Insti

Name: Spring Dill Soup with Seared Alaskan Halibut and Crisped Prosciutto | Alaska Seafood Marketing Insti
Total time: 40 min
Ingredients: ¼ pound fresh Alaska Grown dill (about 2 large bunches); 2 tablespoons extra-virgin olive oil; 2 medium Alaska Grown leeks, trimmed, sliced and cleaned; 2 medium Alaska Grown 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 Alaska Grown whole milk; 4 to 6 tablespoons salted butter; 4 (4-ounce) wild Alaska halibut fillets; sea salt; fresh ground pepper; garnish: 8 slices Crisp Prosciutto

www.alaskaseafood.org

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.

View full recipe on www.alaskaseafood.org

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Ingredients

¼ pound fresh Alaska Grown dill (about 2 large bunches)
2 tablespoons extra-virgin olive oil
2 medium Alaska Grown leeks, trimmed, sliced and cleaned
2 medium Alaska Grown 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 Alaska Grown whole milk
4 to 6 tablespoons salted butter
4 (4-ounce) wild Alaska halibut fillets
sea salt
fresh ground pepper
garnish: 8 slices Crisp Prosciutto