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1
Make the halibut In a bowl, whisk 4 cups of water with the 1/4 cup of salt.
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2
Add the halibut; refrigerate for 1 hour.
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3
Meanwhile, make the einkorn In a medium saucepan, combine the einkorn, onion and bay leaf with enough water to cover by 2 inches.
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4
Bring to a boil and cook over moderate heat until tender, about 30 minutes.
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5
Drain and transfer to a bowl; discard the onion and bay leaf.
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6
Make the morels In a large skillet, heat the oil.
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7
Add the morels and onion and season with salt.
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8
Cook over moderately high heat, stirring occasionally, until the morels are tender and dry, 8 minutes.
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9
Reserve half of the morels in a bowl; add the rest to the einkorn and stir in the parsley and chopped thyme.
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10
Make the vinaigrette In a blender, puree all of the ingredients until smooth.
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11
Add 1/4 cup of the vinaigrette to the einkorn, season with salt and mix well.
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12
Preheat the oven to 425.
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13
Line a baking sheet with parchment.
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14
Remove the halibut from the brine and pat dry.
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15
Rub with the olive oil and season with salt.
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16
Arrange on the sheet and bake for 8 minutes, until just cooked through but not browned.
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17
Drizzle with the lemon juice.
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18
Meanwhile, fry the ramps In a large enameled cast-iron casserole, heat 3 inches of oil to 350.
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19
Set a rack over a baking sheet and line with paper towels.
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20
In a bowl, whisk all of the ingredients except the soda and ramps.
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21
Whisk in the cold soda to form a batter.
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22
Dip the ramps in the batter, letting the excess drip off.
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23
Fry the ramps in batches, turning, until crisp, about 2 minutes.
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24
Transfer to the paper towels to drain.
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25
Spread the vinaigrette into bowls.
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26
Top with the einkorn and halibut.
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27
Garnish with the morels, ramps and thyme.
