Spectacular flaky white halibut, Kennebec potatoes, celery, onions, streaky bacon and fresh cream..
Cut uncured bacon into 1/4 inch dice and cook in a heavy skillet until crisp and all fat has been rendered.
Meanwhile, dice and blanch 2 Kennebec potatoes in salted boiling water. Cook until not quite tender, drain and set aside. Place a thick halibut fillet in a small, heavy skillet, drizzle with olive oil and season with Old Bay. Cook in a 400 degree oven until it flakes easily but is not quite done, perhaps 10 minutes. Set aside.
Pour off all but 1 tablespoon of bacon fat, lower heat to medium low and add 1 tablespoon pastured butter. Add minced garlic, sliced green onions and diced celery and cook until softened, about 5 minutes.
Add 1 cup clam juice and potatoes, simmer 5 minutes. Add halibut and fresh cream and simmer until thickened, about 10 minutes.
Season to taste with sea salt and cracked pepper and ladle into a bowl or onto a deep dinner plate. Garnish with fresh parsley and chives.
High in protein and Omega-3, long-line caught wild Alaskan halibut is a sustainable best-choice