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Spring Dill Soup with Seared Alaskan Halibut and Crisped Prosciutto

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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Yield: 4 servings


  • 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 and fresh ground pepper, to taste
  • garnish: 8 slices Crisp Prosciutto
Recipe courtesy of Chef Laura Cole, 229 Parks, Denali National Park


  1. Step 1 Prep the fresh dill

    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. Step 2 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.
  3. Step 3 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.

  4. Step 4 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.

  5. Step 5 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.

Recipe courtesy of Chef Laura Cole, 229 Parks, Denali National Park