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