The traditional French verjuice (green grape wine vinegar) gives this halibut recipe a bright, fruity flavour. Kibbled onions are dried and chopped and add a sweetness that fresh onions lack. This is a gorgeous seafood recipe from Simon Hulstone, particularly when garnished with organic, edible flowers as in this photo

For the verjuice sauce, soak the diced sultanas in the verjus
Combine the verjus du Perigord and chicken stock in a pan. Reduce by three-quarters, then pull off the heat and whisk in the diced butter. Season and keep warm
Add the sultanas and the peeled and diced cucumber to the verjuice sauce. Finish by adding the sliced spring onions
For the parsnip purée, peel and finely dice the parsnips. Put in a pan with the cream and butter, simmer until soft and then purée. Pass through a sieve, season and set aside
Season the halibut and place it, skin-side down, in a hot pan. Cook until golden brown. Turn over and then take the pan off the heat. Allow the fillets to cook through off the stove
Finely slice the lardo and cover the halibut portions in it. Chop the kibbled onions. Garnish the fish with the pollen, kibbled onions, chives and borage
To plate, place a round of parsnip purée in the centre of each plate and arrange the halibut on top
Pour the verjuice sauce around the halibut and serve immediately
Send us feedback on this Halibut recipe  

Wine Matching

Find out why we suggest matching this Halibut recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine


Parsnip purée

  • 300g of parsnip
  • 180ml of double cream
  • 90g of unsalted butter
  • salt
  • pepper

Verjuice sauce

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


Share this Recipe

This halibut recipe from Simon Hulstone is truly brilliant, pairing soft white halibut with a tart verjuice and spring onion sauce for a lovely seafood dish