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


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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


For the verjuice sauce, soak the diced sultanas in some of the verjus
  • 2 tbsp of golden sultanas
Combine the 100ml of 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
  • 100ml of chicken stock
  • 200g of unsalted butter
  • salt
  • pepper
  • 100ml of verjus du Perigord, plus extra to soak
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. Place 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, sprinkle over some edible flowers and serve immediately
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