James Martin's Saturday Morning turns awkward as new chef refuses to share secret recipe live on air James Martin's Saturday Morning took an unexpected turn when chef Corrin Harrison joined the show to whip up a fish dish with a twist.
"This isn't like a Frenchman would do a champagne sauce," James cut in before Corrin continued: "So my idea behind this is, I use very good quality champagne, so I don't see why I would want to cook that out.".
As he prepared a sumptuous madai fish with buttery callaloo and a champagne sauce, Corrin left James surprised by keeping tight-lipped about his secret ingredient.
James noted the unusual approach, saying, "It is a very different way to doing a champagne sauce, though," and quizzed further, "So there is a combination of two things in here.
He detailed his unique method: "So I just infuse cucumber, trim some shiso and bronze fennel and shallot into champagne and cream, maybe warm it to 60 degrees, then heat it up, and then serve it.".
