Recipe | Norwegian cod with parsnip purée and verjus butter sauce

Ingredients

• 100g/4oz butter
• 300g/10oz parsnips, finely chopped
• 180ml/7fl oz double cream
• 100/8fl oz verjus du perigord
• 100ml/8fl oz light chicken stock
• 220g/8oz butter, chilled, cubed
• salt and freshly ground black pepper
• 2 tbsp golden sultanas, chopped and soaked in 16 tbsp verjus
• 1 cucumber, peeled, finely chopped
• 6 spring onions, finely sliced
• 4 x 110g/8oz SKREI® fillet
• 1 tbsp olive oil
• 2 slices iberico lardo
• 2 tsp fennel pollen
• 2 tbsp kibbled onions (dried onion flakes)
• 2 tbsp fresh chives, chopped finely
• 2 tbsp fresh borage leaves