Photo: Sorin Gheorghita
Fillet of halibut with parsnip purée and a verjus and spring onion butter sauce
17 ingredients
30 min + 1 hr
Serves 2
openrecipes
Verjus, fennel pollen and kibbled onions all feature in a deliciously-different recipe for halibut.
Estimated Nutrition (whole recipe, rough)
841
Calories
63g
Protein
50g
Fat
35g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Borage | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/2oz butter
- 150g/5oz parsnips
- 90ml/3½fl oz double cream
- 50ml/2fl oz verjus
- 50ml/2fl oz light chicken stock
- 110g/4oz butter
- salt and freshly ground black pepper
- 1 tbsp golden sultanas
- ¼ cucumber
- 3 spring onions
- 2 x 110g/4oz halibut
- 1 tbsp olive oil
- 2 slices iberico lard
- 1 tsp fennel
- 1 tbsp kibbled onionsonion
- 1tbsp fresh chives
- 1 tbsp fresh borage
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes