Fillet of Halibut with Parsnip Purée and a Verjus and Spring Onion Butter Sauce

Pan-seared halibut served with smooth parsnip purée and a rich verjus butter sauce, topped with lardo and fennel pollen.

Seafood High Protein Gourmet Halibut

Estimated Nutrition

Calories

925.2

kcal / serving

1850.4 kcal total

Carbs

16.4g

per serving

32.8 g total

Fat

84.2g

per serving

168.5 g total

Protein

29.1g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the purée

Double Cream

110

Butter

Chilled and cubed

Fruits

tbsp

Golden Sultanas

Chopped and soaked in 2 tbsp verjus

Liquids

Verjus Du Perigord

For the sauce

Chicken Stock

Light

Meat

slice

Iberico Lardo

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

tsp

Fennel Pollen

tbsp

Chives

Freshly chopped

tbsp

Borage Leaves

Fresh

OilsFats

tbsp

Olive Oil

Seafood

110

Halibut Fillet

One per person

110

Halibut Fillet

One per person

Vegetables

150

Parsnips

Finely chopped

0.25

piece

Cucumber

Peeled and finely chopped

piece

Spring Onions

Finely sliced

tbsp

Kibbled Onions

Dried onion flakes

Method

Heat 50g butter in a saucepan and cook parsnips for one minute on high heat.

Add cream, boil, then simmer for five minutes until parsnips are tender before blending smooth.

Pass purée through a fine sieve into a clean pan and season with salt and pepper.

Boil verjus and chicken stock in a saucepan until the liquid reduces by three-quarters.

Whisk in cubed butter until glossy, then stir in seasonings, sultanas, cucumber, and spring onions.

Season halibut fillets with salt and black pepper.

Fry halibut skin-side down in olive oil for 3 minutes until golden-brown, then turn and remove from heat.

Place fish on a board, top with lardo, fennel pollen, onions, chives, and borage.

Spoon purée onto plates, top with halibut, and finish with the butter sauce.