James Martin served up tasty Cornish plaice with spinach, new season asparagus and Champagne sauce on James Martin’s Saturday Morning.
The ingredients are: 4 plaice fillets, 15g butter, 15ml olive oil, Salt and pepper.
For the sauce: 200ml fish stock, 50ml double cream, 15g butter and 25ml Champagne.
To serve: 200g spinach, 200g asparagus spears, Knob of butter and Splash of water.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.