James Martin served up a tasty roasted sea trout fillet with blood orange hollandaise and English asparagus on James Martin’s Saturday Morning.

The ingredients are: 4 x 200g portions sea trout, Salt and pepper, Drizzle of veg oil, 25g butter and 1 large bunch of asparagus.

For the sauce: 3 large egg yolks, 300g clarified butter and 1 blood orange juice and zest.
Gastric: 4 tbs white wine vinegar, 6 white peppercorns and few sprigs tarragon.

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