Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce

Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce

Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce

Ingredients

Parsnip purée

Verjuice sauce

  • 100ml of verjus du Perigord, plus extra to soak
  • 100ml of chicken stock
  • 1/2 cucumber
  • 2 tbsp of golden sultanas
  • 200g of unsalted butter
  • 6 spring onions

Halibut