James Knappett served up tasty Chalk Stream Trout with Shrimp Head Hollandaise, Raw Shrimp and Fine Herb Salad, and Black Garlic Ketchup on James Martin’s Saturday Morning.

The ingredient for the trout are: 4x 200g piece of sea trout, 20g trout fat and Salt to season.

For the Hollandaise: 200g Mylor shrimp shells (if available or other shrimp), 250g butter, 4x tbsp elderflower vinegar, 2x egg yolk, 2x tbsp warm water and Salt to taste.

For the Asparagus: 12x spears of white asparagus, 250g butter, 150g water, 3x tbsp olive oil and Sea salt to taste.

For the Shrimp Herb Salad: 32x whole mylor shrimps, 50gx chervil, 50gx tarragon, 50g parsley and 50g chives.

For the Black Garlic Ketchup: 200g black garlic puree, 4tbsp sherry vinegar, Warm water for consistency and Salt to taste.

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