Kenny Atkinson served up tasty poached halibut with caviar, lemon and parsley on James Martin’s Saturday Morning.

The ingredients are: Poached Gigha Halibut, 4 x 100-120 gm Gigha halibut portions, 100 gm Malden Salt and 600 ml Beurre noisette (nut brown butter).

Parsley Sauce: 2 Banana shallots – diced, 1 Garlic clove – Crushed, 2 pints Fish stock, 25 gm Butter, 400 gm Flat Leaf – picked and 100 ml Double cream.

To finish: Sea herbs – sea fennel/ sea purslane or samphire and Caviar.

For the lemon gel: 300 ml Water, 300 gm Sugar, 200 ml Lemon juice and 14 gm Agar AGAR.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.