Ingredients
9 baby (cocktail) artichokes
12 New potatoes
Juice of 2 lemons
6 halibut fillets
Sea salt and Pepper
6 medium hoja santa leaves
3 tbsp. olive oil
1 large leek
4 scallions
Grated zest of 1 lemon
1/4 c. Chopped flat-leaf parsley
1 tbsp. lemon juice
1 bulb green garlic
2 egg yolks
Salt and freshly ground pepper
3/4 c. olive oil
Preparation
Step 1To make halibut: Bring a large pot of salted water to a boil. Meanwhile, trim bottoms and rip outer leaves off baby artichokes, then slice vertically. Add to boiling water along with new potatoes and juice of 1 lemon. Cook until tender, about 20 minutes. Remove all. When cool, cut potatoes into 1/4-inch-thick slices. Set vegetables aside.Step 2Preheat grill. Season halibut with salt and pepper. Cut hoja santa leaves to make 1-inch- to 2-inch-wide strips. Wrap 1 strip around the center of each fillet, leaving a small amount of halibut exposed at both ends. Brush with olive oil, and grill fillets, turning to get cross-hatch marks (or sauté with olive oil in a heavy skillet). Cooking time depends on thickness of cut: For medium, plan 5 minutes per 1/2 inch of thickness.Step 3While halibut is cooking, heat olive oil in a large sauté pan. Add leeks and scallions. When tender, stir in precooked artichokes and potatoes to heat through; add lemon zest, remaining lemon juice, and parsley. Season with salt and pepper.Step 4To make spring garlic aioli: In a blender, combine lemon juice, garlic, egg yolks, and a pinch of both salt and pepper. Add 1 tablespoon water and blend until smooth. While machine is running, slowly drizzle in oil. Adjust seasoning with salt and pepper if desired.Step 5To serve, arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.
