John Williams cooks wild sea trout with baby leeks, broad beans and asparagus in a champange sauce on Saturday Kitchen.

John says: “Sea trout fillets are fried, braised and served with seasonal veg, cauliflower pureé and a luxurious sauce made with cream and champagne.”

John serves his dish with finely chopped chives, finely chopped chervil, salt, freshly ground black pepper
and 1 lemon juicy.