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2 servings @ 50min
Parsnip purée
300g of parsnip
180ml of double cream
90g of unsalted butter
salt
pepper
Verjuice sauce
2 tbsp of golden sultanas
100ml of verjus du Perigord, plus extra to soak
100ml of Chicken stock
200g of unsalted butter
1/2 cucumber
6 spring onions
Halibut
2 100g halibut fillets
salt
pepper
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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1st Keep
 JacquelineTiong
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