James Martin Cornish plaice with asparagus and Champagne sauce recipe on James Martin’s Saturday Morning

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.