This halibut recipe from simon hulstone is truly brilliant, pairing soft white halibut with a tart verjuice and spring onion sauce for a lovely seafood dish.
Ingredients For Halibut With Lardo & Parsnip Purée Recipe
300 gram Parsnip
180 milliliter Double cream
90 gram Unsalted butter
Salt
Pepper
100 milliliter Verjus du perigord
100 milliliter Chicken Stock
0.5 Cucumber
2 tablespoon Golden sultanas
200 gram Unsalted butter
6 Spring onions
2 Halibut fillets
2 Slices of iberico lardo
1 teaspoon Dried kibbled onion
0.5 teaspoon Fennel pollen
1 teaspoon Fresh chives
1 teaspoon Borage
Salt
Pepper
2 tablespoon Golden sultanas
100 milliliter Chicken Stock
200 gram Unsalted butter
Salt
Pepper
100 milliliter Verjus du perigord
0.5 Cucumber
6 Spring onions
300 gram Parsnip
180 milliliter Double cream
90 gram Unsalted butter
Salt
Pepper
2 Halibut fillets
Salt
Pepper
1 teaspoon Dried kibbled onion
0.5 teaspoon Fennel pollen
1 teaspoon Fresh chives
1 teaspoon Borage
Nutrition value
741
calories per serving
18 g Fat77 g Protein74 g Carbs50 g FiberOther
Current Totals
18 g Fat
77 g Protein
74 g Carbs
50 g Fiber
MacroNutrients
Carbs
74 g
Protein
77 g
Fiber
50 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
898 mg
Iron
18 mg
Vitamin A
538 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
23 mg
Vitamin B6
2 mg
Vitamin B9
669 mcg
Vitamin B12
2 mcg
Vitamin C
205 mg
Vitamin E
6 mg
Copper
2 mcg
Magnesium
379 mg
Manganese
3 mg
Phosphorus
1134 mg
Selenium
126 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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