This dish is packed with the “sunshine vitamin,” thanks to D-rich arctic char and egg yolks. The bright-green dill emulsion plays off the luxurious fish; toasted ...

Sprinkle the halibut with 1 tablespoon sea salt and let sit in the refrigerator for 45 minutes. Rinse and dry well, put on a plate and refrigerate, unwrapped, for at least 45 minutes. This process ...

Place all the emulsion ingredients except oil in a food processor and blend until smooth. While the processor is running, slowly drizzle in the ½ cup oil until combined. Reserve ¼ cup emulsion for use ...