Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce
by Simon Hulstone
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Ingredients
Fruit & Vegetables
300g of parsnip
1/2 cucumber
2 tbsp of golden sultanas
6 spring onions
1 tsp dried kibbled onion
Dairy
180ml of double cream
90g of unsalted butter
200g of unsalted butter
Store Cupboard
salt
pepper
100ml of chicken stock
salt
pepper
Beverages
100ml of verjus du Perigord, plus extra to soak
Fish & Shellfish
2 halibut fillets, each weighing 100g
Fresh Meat
2 slices of Iberico lardo
Spices & Dried Herbs
1/2 tsp fennel pollen
1 tsp borage, chopped
Salad & Fresh Herbs
1 tsp fresh chives, chopped