James Martin served up salmon en croute with champagne sauce on Saturday Morning with James Martin.
The ingredients are: 1 side salmon, cut in half, widthways, belly trimmed off, 400g chestnut mushrooms, 300g large spinach leaves, 600g puff pastry, 2 egg yolks, Salt and pepper.
For the sauce: 1 bottle champagne, 300ml double cream, 1 small bunch chives and 25g butter.
See more recipes form James in his book titled: Home Comforts
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