Patrick Hoogerhyde was born and raised in King Salmon, Alaska, and received his formal training at the Western Culinary Institute in Portland, Oregon. He started his career at the Marx Bros. Café in Anchorage before moving on to become Chef de Cuisine at the Crow’s Nest. His current projects include Bridge Catering, Bridge Seafood Restaurant, Snow Goose Restaurant, and Sleeping Lady Brewing.
- 4 (5-to-6-ounce) Alaska halibut fillets
- Kosher salt and fresh ground black pepper, to taste
- 1/4 cup semolina flour
- 3 tablespoons olive oil, divided
- 1/2 cup Alaska Grown leeks, washed and white part cut into ¼-inch round slices (about 1 small leek)
- 3 cups coarsely chopped mushrooms, preferably wild varieties like oyster, shiitake, porcini or Portobello
- 1 cup dry white wine
- 4 ounces (1 stick) cold salted butter
- 4 tablespoons fresh chopped herbs, such as flat-leaf parsley, dill, and thyme
- 2 ounces Parmigiano-Reggiano cheese
- 2 cups Alaska Grown greens, such as spinach, watercress or arugula, cleaned
- 4 tablespoons Lemon Vinaigrette (see recipe)
Lemon Vinaigrette (Makes 1 cup)
- 1/3 fresh squeezed lemon juice
- 2/3 cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
Preheat oven to 400 degrees. Season fish with salt and pepper; dust with semolina flour; set aside. Heat 1 1/2 tablespoons olive oil in a large ovenproof sauté pan over medium-high heat. Place fish in pan and let cook until a golden crust forms, about 2 minutes. Turn and cook another 2 minutes. Place pan in oven and let cook another 3 minutes or until fish reaches about 125 degrees.
In another pan, heat remaining 1 1/2 tablespoons olive oil over medium-high heat. Add leeks and mushrooms, cook, stirring occasionally, 10 minutes. Add white wine and stir. Reduce heat to low and swirl in butter, letting it melt slowly. Stir in fresh herbs.
To serve: toss greens and Parmigiano-Reggiano together with 4 tablespoons Lemon Vinaigrette. Divide greens evenly among 4 plates. Top with leek mushroom mixture and halibut