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