Galton Blackiston serves up salt crusted sea bass with butternut squash and Champagne sauce for the festive season on Christmas Kitchen.

Galton says: “This simple and elegant way of steaming a whole fish has been tried-and-tested for centuries – give it a go!”

The ingredients for the sea bass: 1 whole wild sea bass, guts, gills and scales removed, fins trimmed, 80g egg whites (about 2 large egg whites) and 500g fine table salt.

For the butternut squash purée: 1 medium butternut squash, sliced in half lengthways, seeds discarded, 1 shallot, chopped, 1 garlic clove, drizzle rapeseed oil and sea salt flakes and freshly ground black pepper.

For the Champagne sauce: 200g butter, 1 banana shallot, thinly sliced, 1 carrot, thinly sliced, 6 button mushrooms, sliced, 200ml Champagne, 300ml fish stock, 300ml double cream, 1 lemon, juice only and sea salt flakes and freshly ground black pepper.