Minnesota Spoon: Halibut with Mike DeCamp of Monello

Halibut with fava beans, mint, and speck

(Serves 4)

MN Spoon Halibut DeCamp Monello02

Halibut // Photo by Daniel Murphy


  • 4 6-ounce pieces of halibut
  • Enough extra virgin olive oil to cover the fish in a pot
  • 2 cups shell pea sauce (recipe below)
  • 2 cups vignole (recipe below)
  • 4 slices speck ham, cut into strips
  • ¼ cup thinly sliced mint
  • ¼ cup butter
  • Maldon sea salt
  • lemon
  • 8 pieces crispy speck ham (saute in cast iron pan over medium heat until crispy.)


Heat the olive oil in a pot to 160°F. While the oil is heating, warm up the pea sauce and vignole in separate pans (make ahead, recipes below). Adjust the seasoning as needed.

Once warm, add the mint and strips of speck to the vignole and finish with the butter. Once the oil is warm, add the fish and poach until a skewer inserted into the thickest part of the fish goes through cleanly and meets no resistance (about 8-12 minutes).

Make a pool of shell pea sauce in the middle of a plate. Gently place a piece of fish in the middle of the sauce. Dress the fish with a squeeze of lemon and some Maldon sea salt. Place a mound of vignole next to the fish. Garnish each dish with two pieces of crispy speck.

Shell pea sauce

Shell pea sauce (center) // Photo by Daniel Murphy


  • 1 yellow onion, diced
  • 2 cups peas, fresh or frozen
  • 1 sprig rosemary
  • 2 tablespoons butter
  • Salt to taste


In a pan over medium heat, add the butter and melt until bubbling, then add the onions and cook until translucent. Add the rosemary and cook for another minute or so, then add the peas.

Cook the peas until soft (if using fresh) or until warm (if using frozen). Remove from heat and stir in some ice to chill. Once the mixture is cold, place in blender and puree until smooth. Season and reserve in refrigerator.


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Vignole served on the side of the halibut // Photo by Daniel Murphy


  • ½ cup peas
  • ½ cup fava beans, shelled
  • ½ cup yellow onion, diced
  • Thyme
  • 2 tablespoons butter
  • Salt and pepper


In a pan over medium, heat melt the butter until bubbling, then add the onions and sweat until translucent. Next add the thyme and cook for about 30 seconds. Add the peas and fava beans and cook until tender (another minute or so). Season with salt and pepper. Chill and reserve.

For more cooking tips, follow @TheMinnesotaSpoon on Instagram or Facebook, or go to SlayToGourmet.com to see some previous recipes.

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