4 slices prosciutto, each 2 x 6 inches/5 x 15 cm
4 large sage leaves
4 fillets fresh halibut, each 5 oz/140 g, skin removed
2 Tbsp (30 mL) olive oil
1 cup (250 mL) clam broth
2 cup (500 mL) fish stock
1 cup (250 mL) whole milk
1 bay leaf
¼ cup (60 mL) unsalted butter
¼ cup (60 mL) all-purpose flour
¼ cup (60 mL) whipping cream
1 Tbsp (15 mL) grapeseed oil
2 slices bacon, diced
1 large Yukon Gold or Desiree potato, peeled and diced
1 Tbsp (15 mL) olive oil
2 shallots, sliced
1 lb(s) (455 g) littleneck clams, rinsed and shells closed
¼ cup (60 mL) white wine
¼ cup (60 mL) fish stock
1 sprig fresh thyme
1. Arrange the prosciutto slices on a clean work surface. Place a sage leaf on each one. Position a halibut fillet along the shorter bottom edge of each slice. Fold the bottom of the prosciutto over the fish and tightly roll the halibut in the prosciutto until you have four log-shaped packages. Wrap each package tightly in plastic wrap and refrigerate for 30 minutes, until chilled.
1. In a medium saucepan on low heat, gently heat the clam broth, fish stock, milk and bay leaf.
2. Melt the butter in a second medium saucepan on medium heat. Slowly add the flour, whisking gently to form a roux. Reduce the heat to low and cook for 5 minutes. Whisk in the hot broth-milk mixture, slowly at first to avoid lumps. Gently simmer this velouté sauce for 10 minutes, then stir in the cream. Strain the sauce through a fine-mesh sieve and set aside.
3. Heat the grapeseed oil in a medium saucepan on medium heat. Add the bacon and sauté until lightly crisped, about 5 minutes. Add the potatoes, leeks and car- rots and sauté on medium heat for 3 to 4 minutes. Pour off any excess oil, then stir in the celery and the velouté sauce and simmer until the potatoes are tender, 8 to 10 minutes. Add the reserved clams to warm them through.
4. Finish Halibut: Preheat the oven to 375°F/190°C and remove the halibut logs from the plastic wrap. Heat the olive oil in an ovenproof sauté pan on medium heat. Add the halibut, turning the fillets in the pan to lightly crisp the prosciutto on each side, for about 3 minutes in total. Place the pan in the oven and bake for 4 to 5 minutes more, or until the halibut is firm to the touch. Transfer the fillets to a clean cutting surface and slice each one into three pieces.
5. To serve: Add the parsley to the chowder. Ladle the chowder into 4 individual bowls, then top each serving with 3 pieces of the prosciutto-wrapped halibut. Serve immediately.
1. Using a large saucepan fitted with a lid, heat the olive oil on medium heat. Add the shallots and sauté until softened, about 3 minutes.
2. Increase the heat to high and add the clams, white wine, fish stock and thyme sprig, then cover.
3. After 2 minutes, use a slotted spoon to transfer any open clams to a small bowl. Continue to remove the clams as they open; discard any clams that have not opened after 5 minutes.
4. Remove the broth from the heat, strain through a fine-mesh sieve and reserve for the chowder. Remove the clam meat from the shells and reserve. Discard the shells.