Corrin Harrison served up a tasty chalk stream trout with courgette puree and sparkling wine sabayon on James Martin’s Saturday Morning.

The ingredients for the Brown Butter Sabayon are: 200g brown butter, 4 egg yolks, 1 bottle champagne, Dashi powder, Lemon juice and Salt.

For the Courgette Puree: 6x courgettes, 50g butter, Xantham, Salt and Dashi powder.

For the Trout Cure: Aged chalk stream trout, 3kg course salt (Maldon) and 1.5kg granulated sugar.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.