Pike Place Fish Market ships its Halibut Saltimbocca meal kit nationwide! A PNW spin on a Roman specialty featuring Alaskan Halibut with the traditional sage and prosciutto for exceptional deep flavors. This is a complete meal kit with a side dish of elegant Truffles Fingerling Potatoes and a robust topping of mushrooms and Pacific Northwest blue cheese. Complex in flavor, simple in preparation.
Here at Pike Place Fish Market, we have been selling the best seafood you can buy for over 90 years. Each order is hand-packed by one of our friendly fishmongers and shipped with love nationwide. Year after year we receive support from our customers all over the country, which continues to fill us with gratitude. Now we are bringing you a new experience with our world-class fish meal kits featuring carefully selected sustainable seafood! We are excited to partner up with our friend and Pike Place Market gem, Chef Traci Calderon from Atrium Kitchen. Traci has served over 30,000 free meals to those in need, all while running a cooking school and catering and event business. She has created easy-to-follow recipes featuring our great seafood and ingredients directly sourced from our neighbors: the small business producers and farmers of Pike Place Market! We are thrilled to bring you the best that Pike Place Fish Market has to offer! Thank you for your continued support for us and our amazing food producers and farms at Pike Place Market. We hope you enjoy your meal!
Everything you need to make this delicious meal is included!
- 1 lb. Wild Pacific Halibut
- 4 Slices Prosciutto
- Fresh Sage Leaves
- Butter and Canola Oil
- Sea Salt and Pepper
Truffled Fingerling Potato Side Dish
- 6 Fingerling Potatoes
- 2 Tbsp Butter, Unsalted
- 1 Yukon Gold Potato
- 3 Tbsp Butter
- 1⁄4 Cup Cream
- 3-4 Drops Truffle Oil
- Salt and Pepper
Blue Cheese-Mushroom Compote
- Maitake and Shiitake Mushrooms
- Pnw-sourced Blue Cheese
- 3 Tbsp. Canola Oil
- Red Onion
- Salt and Pepper
- Atrium Kitchen’s Truffle Vinaigrette
Instructions / Storage
- When you receive your package open it up and take a look at the fish. Decide what you are going to eat in the next couple days and put it in the refrigerator. Certain items if properly stored can be placed in your freezer for at least a couple months.
- Preheat the oven to 350 degrees.
- Rub melted butter over fingerling potatoes and sprinkle with salt and pepper
- Place on baking sheet and bake for approximately 20 minutes.
- Test doneness by poking with a fork. If the potato is easily pierced it is cooked through. If not, return to oven for a maximum of 10 minutes more.
- Remove from oven and let cook slightly
- Take a paring knife cut an oval shape out of the top of each potato and gently remove the inside of the potato (you can use a small spoon or melon baller.)
- While potatoes are baking, heat a pot of water with 2 quarts water and pinch of salt. Peel and cut yukon gold potato into 4 pieces.
- Place potatoes into the pot with water and bring to a boil.
- Simmer for 20 minutes, or until potatoes are easily pierced.
- Remove from water and transfer to a bowl to steam for 1-2 more minutes. If you have a food mill, process potatoes with cold butter and then fold in heated cream, salt, pepper and truffle oil. (You can also hand mash or put all ingredients in a mixing bowl with a whisk attachment.)
- Keep warm until fingerling potatoes are baked and hollowed out.
- Spoon whipped Yukon gold potatoes into fingerling potatoes (or alternatively, transfer Yukon gold filling to a piping bag and pipe into fingerling potatoes.)
- Once potatoes are filled, bake for 10-12 more minutes. (This step can be done at the same time as finishing the halibut – see below.)
Halibut Note: I prefer to cook the halibut with the skin on since that is where the flavor is concentrated. It is easily removed once cooked*
- Pat halibut dry on all sides. With a sharp knife, cut into two even portions.
Sprinkle with a pinch of sea salt and pepper.
- With skin side down, place sage leaves on top of halibut, then drape 2 slices of prosciutto over each piece of halibut.
- Add 2 Tablespoons butter and 2 Tablespoons canola oil to heavy bottomed, oven-safe skillet (cast iron is perfect).
- Place halibut skin side down in melted butter. Sear for 3 minutes.
- Carefully flip over and sear prosciutto-wrapped side for 1 minute.
- Place in oven for 10 minutes (this can be done at the same time as finishing the fingerling potatoes)
- While halibut saltimbocca and fingerling potatoes are in the oven, add canola oil to skillet and add julienned red onions.
- Cook for 2 minutes
- Add mushrooms, cook for 5 to 6 minutes, stirring mushrooms and onions constantly to avoid burning.
- Remove from heat and stir in blue cheese.
- Set aside.
- Remove halibut from oven, and gently turn fish over to skin side down, and bake for 2-3 minutes more.
- Spoon Atrium Kitchen Truffle Vinaigrette over bottom of plate
- Set halibut on top of vinaigrette, and garnish with blue cheese mushroom compote
- Serve with fingerling potatoes garnished with snipped chives.
- Pike Place Fish Market ship Monday through Friday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
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