This recipe is from Cindy Pawlcyn's Napa Valley Menu.
- 9 baby (cocktail) artichokes
- 12 new potatoes
- Juice of 2 lemons
- 6 (6-ounce) halibut fillets
- Sea salt and freshly ground pepper
- 6 medium or 3 large hoja santa leaves , blanched, tough stems removed
- 3 Tbsp. olive oil , plus more for grilling
- 1 large or 2 small leeks , sliced lengthwise and quartered
- 4 thinly sliced scallions
- Grated zest of 1 lemon
- 1/4 cup chopped flat-leaf parsley , loosely packed
- 1 Tbsp. lemon juice
- 1 bulb green garlic , tough outer layer removed
- 2 egg yolks
- Salt and freshly ground pepper
- 3/4 cup olive oil
To 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.
Preheat 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.
While 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.
To 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.
To serve, arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.