Corrin Harrison served up tasty madai fish with callaloo and Champagne sauce and pickled cucumber on James Martin’s Saturday Morning.
The ingredients: 1 Madai fish, 100g sugar and 100g salt.
For the callaloo: 200g Swiss chard, 2 Nutmeg, 30g Cinnamon powder, 150g Butter, 90ml Water, 250g soft butter, 1 bunch chives and 2 slices white bread.
For the Champagne Sauce: 100ml champagne, Double cream, Cucumber peel, 1 shallot, Bronze fennel and Micro shiso.
For the pickled cucumber: 200ml white wine vinegar, 100g sugar and 1 cucumber.
See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.
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