Halibut Recipe With Lardo & Parsnip Purée - Great British Chefs

Ingredients

• 300g of parsnip
• 180ml of double cream
• 90g of unsalted butter
• salt
• pepper
• 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
• 2 halibut fillets, each weighing 100g
• 2 slices of Iberico lardo
• 1 tsp dried kibbled onion
• 1/2 tsp fennel pollen
• 1 tsp fresh chives, chopped
• 1 tsp borage, chopped