Halibut Fillet Glazed With Lardo, Parsnip Purée And A Verjuice And Spring Onion Sauce

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Great British Chefs


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300 g of parsnip

180 ml of double cream

90 g of unsalted butter



2 tbsp of golden sultanas

100 ml of verjus du Perigord, plus extra to soak

100 ml of Knorr Chicken stock

200 g of unsalted butter

1/2 cucumber

6 spring onions

2 100g halibut fillets

2 slices of Ibérico ham

1 tsp of dried kibbled onion

1/2 tsp of fennel pollen

1 tsp of fresh chives, chopped

1 tsp of borage, chopped

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