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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 some of the verjus
2 tbsp of golden sultanas
2
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
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
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay - at The Elephant Brasserie and its adjoining The Room in the Elephant.
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Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce
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