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

by Simon Hulstone
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Ingredients

Fruit & Vegetables

Dairy

  • 180ml of double cream
  • 290g of unsalted butter

Store Cupboard

Beverages

  • 100ml of verjus du Perigord, plus extra to soak

Fish & Shellfish

Fresh Meat

Spices & Dried Herbs

Salad & Fresh Herbs