James Martin served up a tasty Salmon en Croute with Beurre Blanc Sauce on James Martin’s Saturday Morning.

The ingredients are: 850g piece salmon, cut in 1/2, Spinach, 2 x 300g all butter puff pastry, 200gg raw tiger prawns, 75ml double cream, Salt and pepper and 2 egg yolks for egg wash.

For the Beurre Blanc Sauce: 350g butter, 25ml double cream, 1 shallot , peeled and diced, 50ml white wine or white wine vinegar, Few peppercorns, 1 bay leaf, 1 lemon and Few chives sliced.

See recipes by James in his book titled: James Martin’s Islands to Highlands: 80 Fantastic Recipes from Around the British Isles (with foreword by Tom Kerridge) available from Amazon now.