Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce by Simon Hulstone - Print Recipe

1

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

100ml of chicken stock
200g of unsalted butter
salt
pepper
100ml of verjus du Perigord, plus extra to soak

3

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

4

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

5

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

2 halibut fillets
salt
pepper

6

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

1 tsp dried kibbled onion
1/2 tsp fennel pollen
1 tsp fresh chives, chopped
1 tsp borage, chopped
2 slices of Iberico lardo

7

To plate, place a round of parsnip purée in the centre of each plate and arrange the halibut on top

8

Pour the verjuice sauce around the halibut, sprinkle over some edible flowers and serve immediately

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

Ingredients

Parsnip purée

Verjuice sauce

Halibut

Method