- Ingredients for 1
- 1 x 100g fillet of Halibut
- Finely sliced sheet of iberico lardo
- Fennel pollen
- Kibbled onions
- Chives
- Borage
- 150g parsnips
- 90g double cream
- 45g unsalted butter
- 50 ml verjus de perigord
- 50ml light chicken stock
- 100ml unsalted butter
- Diced golden sultanas soaked in verjus
- 3 sticks of spring onions
- ¼ peeled cucumber diced
Roasted Fillet of Halibut Glazed with Lardo, Parsnip Puree and a Verjus and Spring Onion Butter Sauce
Simon Hulstone
15th April 2011
Roasted Fillet of Halibut Glazed with Lardo, Parsnip Puree and a Verjus and Spring Onion Butter Sauce
Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Roasted Fillet of Halibut Glazed with Lardo, Parsnip Puree and a Verjus and Spring Onion Butter Sauce for yourself!
Ingredients
Method
For parsnip puree,
Finely dice the parsnips and add the cream and butter, simmer until soft and blend all together, pass, season
For verjus butter
Mix the verjus and chicken stock together then reduce by 75% pull off heat and then whisk in diced butter until consistency required, season.
To serve
in a hot pan , place the seasoned halibut skin side down until golden brown , turn over and allow to cook through off the stove but still in the pan. Place the slice of lardo to cover the halibut, garnish lardo in pollen, onions, selected herbs and flowers.
Place a round of puree in centre of the plate and place the halibut on top.
Gently reheat the butter and add the sultanas and cucumber, finally add the sliced spring onions, pour the sauce around the halibut and serve immediately.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
