Halibut Recipe With Lardo & Parsnip Purée
This halibut recipe from Simon Hulstone is truly brilliant, pairing soft white halibut with a tart verjuice and spring onion sauce for a lovely seafood dish
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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
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