Ingredients

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

Description

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

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