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

Simon Hulstone

Main
medium
2
50 minutes

PT50M

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.

Discover more:

Share recipe

Related recipes

Stone bass tartare with lemon, shrimp mayo and seaweed crackers

Pascal Aussignac

Sturgeon with caviar, fennel and dill oil

Kuba Winkowski

Vin jaune-poached halibut with girolles and grilled grelot onions

Simon Hulstone

Pan-fried halibut, compressed cucumber, crab and lemongrass consommé

Kevin Mangeolles

Soy and butter poached halibut with pickled apple and smoked eel

Simon Hulstone

Ingredients

print recipe

shopping List

Metric

Imperial

Parsnip purée

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

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

2 halibut fillets, each weighing 100g
2 slices of Iberico lardo
1 tsp dried kibbled onion
1/2 tsp fennel pollen
1 tsp fresh chives, chopped
1 tsp borage, chopped
salt
pepper

print recipe

shopping List

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

1/2 cucumber
6 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

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

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