James Martin served up steamed ling fish with beurre blanc sauce and steam vegetables on James Martin’s French Adventure.

James says: “The key to this dish is to use cold butter for the beurre blanc.”

To make the sauce James used: shallots, white pepper corns, fresh thyme, bay leaves, white wine vinegar, white wine, chives and cold butter.

For the vegetables: carrots, courgettes and spinach.

James Martin’s French Adventure: 80 Classic French Recipes available from Amazon now.