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

PT50M

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Ingredients

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Parsnip purée

Verjuice sauce

  • 100ml of verjus du Perigord, plus extra to soak
  • 100ml of chicken stock
  • 1/2 cucumber
  • 2 tbsp of golden sultanas
  • 200g of unsalted butter
  • 6 spring onions

Halibut

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
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
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
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
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
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