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

Ingredients

Dairy

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

Store Cupboard

Beverages

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

Spices & Dried Herbs

Salad & Fresh Herbs