Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce
Item 1 of 1
- medium
- 2
- 50 minutes
The traditional French verjuice (green grape wine vinegar) gives this halibut recipe a bright, fruity flavour. Kibbled onions are dried and chopped and add a sweetness that fresh onions lack. This is a gorgeous seafood recipe from Simon Hulstone, particularly when garnished with organic, edible flowers as in this photo.
First published in 2015
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Ingredients
Metric
Imperial
Parsnip purée
- 300g of parsnip
- 180ml of double cream
- 90g of unsalted butter
- salt
- pepper
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
- 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
- salt
- pepper
SAVE RECIPE
Method
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
- 1/2 cucumber
- 6 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
- 300g of parsnip
- 180ml of double cream
- 90g of unsalted butter
- salt
- pepper
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
- 1 tsp dried kibbled onion
- 1/2 tsp fennel pollen
- 1 tsp fresh chives, chopped
- 1 tsp borage, chopped
- 2 slices of Iberico lardo
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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