Halibut with Baby Romaine, Guanciale, and Parsnip Puree
When you get right down to it, this is a simple dish of seared halibut, an elemental stew of guanciale and vegetables, wilted romaine lettuce, and parsnip puree.
- Servings: 4
Source: The Single Gourmand
Ingredients
- olive oil
- 1 piece guanciale, cut into a 1/4-inch dice
- large carrot, cut into a ⅛ inch dice
- medium Spanish onion, cut into small dice
- large celery stalk, trimmed and cut into ⅛ inch dice
- skinless halibut fillets, 6 ounces each
- kosher salt
- freshly ground black pepper
- chopped romaine lettuce leaves
- Parsnip Puree
- 1 Tablespoon freshly squeezed lemon juice