Dill & Potato Soup with Wild Alaska Halibut and Crisped Prosciutto

There are meals that feel like a turning point, the kind you make on a Tuesday night that somehow feel like a celebration. This dill and potato soup is one of those meals.

Rich, velvety, and electric green, it layers the earthy sweetness of Alaska-grown leeks and potatoes with the bright, herbaceous punch of fresh dill. Paired with a golden-seared wild Alaska halibut fillet and a shard of crisped prosciutto balanced on top, it's the kind of dish that makes people stop mid-bite and say "wait… you made this on a weeknight?"

It's also the perfect bridge between seasons, hearty enough for a chilly late-winter evening, but bright and fresh enough to welcome spring. Whether you're cooking for family or hosting friends, this one earns its place in the rotation.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

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 1½ 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 Sena Sea Alaska halibut fillets
• Sea salt and fresh ground pepper, to taste
• Garnish: 8 slices crisp prosciutto

Step 1: Prep the Fresh Dill

Bring a small pot of water to a boil. Add the fresh dill and let it boil for 1 minute. Immediately shock the dill in a bowl of ice water — this locks in that stunning vibrant green color. Drain and set aside.

Step 2: Build the Soup

Heat the olive oil over medium-high heat in a large, heavy-bottomed soup pot. Add the leeks and sauté until fragrant, about 3 minutes. Add the potatoes, a pinch of cayenne, and a grating of fresh nutmeg, and give everything a good stir. Add enough water to cover the vegetables (about 8 cups), then drop in the bouillon cubes. Stir, and let the soup simmer over medium heat until the potatoes are fork-tender, about 18 minutes. Allow it to cool slightly, then blend until completely smooth, adding milk to loosen if needed. Taste and adjust salt and pepper.

In the same blender, blend the reserved dill with a small amount of water until brilliantly green. Stir into your soup and keep warm over low heat.

Step 3: Sear the Halibut

Preheat your oven to 400°F. Heat the butter in one or two large ovenproof sauté pans over medium-high heat. Place the halibut fillets in the pan without overcrowding and cook until deeply golden brown on one side, about 3 to 4 minutes. Transfer to the oven and finish cooking for a few more minutes depending on thickness. To test, press the tip of a knife gently into the center, it should yield and no longer look translucent.

Step 4: Crisp the Prosciutto

Preheat your oven to 350°F. Lay prosciutto flat on a parchment-lined sheet tray. Top with another sheet of parchment and a second tray to weigh it down. Bake about 15 minutes until crisp and lightly browned. This can be done ahead and stored in the freezer — just reheat gently before serving.

Step 5: Plate and Serve

Divide the halibut among four warm bowls. Ladle the bright green dill soup around each fillet, top with two slices of crisp prosciutto, finish with a fresh grating of nutmeg and a sprig of dill. Serve immediately.

A Few Notes

On the dill: Blanching and shocking before blending is the secret to that striking color and clean herbal flavor. Don't skip it.

On the halibut: Wild Alaska halibut is delicate and sweet, a good sear in butter and a few minutes in the oven is all it takes.

On the prosciutto: Salty, shatteringly crisp, and the perfect contrast to the silky soup. Make extra! It disappears fast.

Recipe developed by Chef Laura Cole of 229 Parks Restaurant, Denali National Park, Alaska.