Fillet Of Halibut With Parsnip Purée And A Verjus And Spring Onion Butter Sauce


Ingredients For the parsnip purée
  • 50g/2oz butter

  • 150g/5oz parsnips, finely chopped

  • 90ml/3½fl oz double cream

For the verjus butter
  • 50ml/2fl oz verjus du perigord

  • 50ml/2fl oz light chicken stock

  • 110g/4oz butter, chilled, cubed

  • salt and freshly ground black pepper

  • 1 tbsp golden sultanas, chopped and soaked in 2 tbsp verjus

  • ¼ cucumber, peeled, finely chopped

  • 3 spring onions, finely sliced

For the halibut
  • 2 x 110g/4oz halibut fillet

  • 1 tbsp olive oil

  • 2 slices iberico lardo

  • 1 tsp fennel pollen

  • 1 tbsp kibbled onions (dried onion flakes)

  • 1tbsp fresh chives, chopped finely

  • 1 tbsp fresh borage leaves


Verjus, Fennel Pollen And Kibbled Onions All Feature In A Deliciously-different Recipe For Halibut.

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