Recipes > Bernard Guillas > PROSCIUTTO WRAPPED ALASKAN HALIBUT

Chef Bernard Guillas Prosciutto Wrapped Alaskan Halibut
Chef Bernard Guillas Prosciutto Wrapped Alaskan Halibut

PROSCIUTTO WRAPPED ALASKAN HALIBUT

Tiny Veggies™ Crudité Mix™

Tiny Veggies™ Crudité Mix™

Tiny Veggies™ Crudité Mix™ is a thoughtful combination of our Tiny Veggies™, including beets, carrots, onions, leek, parsnip, radishes, turnip, fennel root, and celery. Durable and extremely versatile, these are perfect for fresh eating or quick blanching. Create a tiny crudité appetizer or salad.

Micro Quinoa™

Micro Quinoa™

Introducing the first ever Micro Quinoa™!  A revered staple of the Inca civilization, this ancient grain is indigenous to the Andes Mountains of South America. Now in a new form, this Microgreen has a nutty, salty and savory flavor and is related to spinach and chard. The small succulent leaves add the perfect texture to seafood, fresh salads, and meat entrees.Micro Quinoa™ is available to be grown to-order, with lead times typically of 1 - 3 months. Reach out to your local produce supplier or our team at info@freshorigins.com for exact lead times.

Micro Sea Grass™

Micro Sea Grass™

Micro Sea Grass™ is the perfect companion for ocean-based cuisine. With its tender and succulent texture, this unique microgreen offers a slightly salty and savory flavor that enhances any dish. Experience the micro version of the beloved Petite® Sea Grass™, bringing a taste of the sea to your culinary creations.

Petite® Amaranth Carnival Mix™

Petite® Amaranth Carnival Mix™

Petite® Amaranth Carnival Mix™ provides year-round celebration with this delightful crowd pleaser! Revel in each leaf’s unique color gradients ranging from vibrant greens, pinks, oranges, reds, and yellows. With a mild corn flavor, this mix adds a touch of extravagance and exceptional aesthetics to any plate, while its long-lasting and heat-resistant nature ensures it always holds its shape. Use as a visual complement to any dish in need of a lasting visual impact.

Micro Chinese Cedar™

Micro Chinese Cedar™

This is one of our most bold and distinctively-flavored Microgreens! Micro Chinese Cedar™ is very savory and earthy and is an excellent addition to meats and veggies. Its flavors evolve while tasting. It starts tasting like roasted coconut then changes to onion and garlic and finishes like mushroom. This exceptional ingredient can be pureed for sauces, chopped for use in a pesto or topped on stews or lentil soup.

Garlic Flower

Garlic Flower

Garlic Flower have tiny violet 6-petaled blossoms derived from the garlic plant. Get ready to experience a concentrated garlic taste in every bite. These beautiful gems can be added to any dish, instantly enhancing the visual appeal and creating an attractive presentation. Embrace the snappy personality of the Garlic Flower as it becomes a favorite addition to desserts and cocktails, bringing a unique and delightful twist to your culinary creations.

PROSCIUTTO WRAPPED ALASKAN HALIBUT

Ingredients

  • Tiny Veggies™ Crudite Mix™
  • Micro Quinoa™
  • Petite® Sea Grass™
  • Petite® Amaranth Carnival Mix™
  • Micro Chinese Cedar™
  • Garlic Flower

SAFFRON FENNEL PURÉE:

  • 1 tablespoon unsalted butter
  • 3 cups thinly sliced (crosswise) fennel
  • ½ cup sherry wine
  • ¼ teaspoon saffron threads
  • ¼ teaspoon flaky sea salt
  • Pinch cayenne pepper

HALIBUT:

  • 2 tablespoons extra virgin olive oil
  • 4 6-ounce center cut halibut fillets, skinless, 1 inch thick
  • To taste, sea salt and freshly ground pepper
  • 4 slices prosciutto ham, cut paper thin
  • 8 lemon thyme sprigs

PRESENTATION:

  • ¼ cup English peas, steamed
  • 2 tablespoons blood orange oil
  • 1 cup Fresh Origins® Tiny Veggies™ Crudite Mix™, trimmed, steamed
  • ¼ cup Fresh Origins® Micro Quinoa™
  • ¼ cup Fresh Origins® Petite® Sea Grass™
  • ¼ cup Fresh Origins® Petite® Amaranth Carnival Mix™
  • ¼ cup Fresh Origins® Micro Chinese Cedar™

Instructions

SAFFRON FENNEL PURÉE:
  1. Add butter to large saucepan over medium heat
  2. Add fennel, sherry, saffron, salt, and cayenne. Bring to simmer. Cover. Reduce heat to low. Cook 20 minutes or until fennel is very soft.
  3. Transfer to blender. Puree until smooth. Adjust seasoning. Set aside. Keep warm.
HALIBUT:
  1. Preheat oven to 350° Fahrenheit.
  2. Season halibut on all sides with salt and pepper.
  3. Lay 1 slice prosciutto on flat surface. Place 2 thyme sprigs in center. Top with halibut. Fold prosciutto over to wrap halibut.
  4. Transfer to skillet, thyme sprigs up and prosciutto seam side down. Drizzle with olive oil. Transfer to oven.
  5. Bake 7 minutes or until halibut is slightly underdone.
PRESENTATION:
  1. Spoon fennel purée onto center of warm serving plate.
  2. Place halibut atop of fennel
  3. Garnish with English peas, Tiny Veggies™ Crudite Mix™, Micro Quinoa™, Petite® Sea Grass™, Petite® Amaranth Carnival Mix™, Micro Chinese Cedar™, and Garlic Flowers.
  4. Drizzle halibut with blood orange oil.