Niall Keating served up a tasty Roast Gigha Halibut, Yuzu Kosho Beurre Blanc, Pickled Shallot on James Martin’s Saturday Morning.

The ingredients are: Gigha halibut fillet, Salt, Sugar, Unsalted butter, Green yuzu kosho, Sambaizu vinegar, Xanthan gum, Chicken stock, White wine vinegar, Grapes, Cucumber, Samphire and Baby shallots.

For the Halibut Brine: 10ltr water, 2kg salt and 1.5kg sugar.

For the Pickled Baby Shallot: 300g sugar, 200g water and 100g white wine vinegar.

For the Yuzu kosho burre blanc: 100g chicken stock, xanthan gum, 800g butter, vinegar and salt.

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