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James Martin Chardonnay-Marsanne Food Pairing Recipe


Follow along with Chef James Martin cooking a delicious summer fish dish, paired with his gourmet Signature Chardonnay-Marsanne wine.

Turbot with Cauliflower Puree, Asparagus and White Wine Cream Sauce

Ingredients (serves 2)

175ml James Martin’s Signature Chef Chardonnay-Marsanne

2 x 200g Turbot (or any fish that isn’t oily), split and on bone, skin on

150g Asparagus tips

1 Cauliflower, head sliced thinly

1 Shallot, peeled and sliced

3 Button Mushrooms, sliced

1ltr Fish Stock

1ltr Whole Milk

500ml Water

175ml Double Cream

75g Butter

Handful Chives, chopped

Thyme / Bay Leaf


1. Preheat the oven to 200 °C / gas mark 5.

2. To make the cauliflower puree, in a saucepan add the milk and bring to a simmer, then add the cauliflower keeping to a simmer until cooked, then drain well and add the cauliflower to a blender and blitz until smooth, and season.

3. Season the fish and then pan fry in bubbling butter for a few minutes on both sides until coloured, then remove from the pan and place in the preheated oven and roast for 15-18 minutes. When done, keep warm and remove the skin before plating.

4. Meanwhile to make the sauce in a pan, sweat the shallots until they are lightly caramelised, then add the mushrooms and deglaze with 2/3 wine and the fish stock. Add the thyme and reduce by half. Add the cream and reduce by half again. Pass through a fine sieve, and whisk in 50g diced butter, Adjust the seasoning, then add the chives and finish the sauce with the remaining wine.

5. In another saucepan, to cook the asparagus, add a splash of water and bring to a boil, then add the asparagus and cook for 3 minutes. Drain, season and add butter to coat the asparagus while still warm.

6. To plate up, serve the asparagus on the plate, the fish laying on top, with the sauce drizzled over the top, and the puree to the side of the plate.


Follow along with James and try this delicious recipe paired with his signature white wine for yourself.

This Turbot on the bone with Cauliflower purée and Asparagus recipe is the signature pairing dish with the James Martin Signature Chef Chardonnay-Marsanne gourmet white wine. The dish is light & flavoursome which makes it perfect partner to the mineral palate and buttery notes in the wine. This is the ideal foodie pairing for a summer occasion.

James Martin, British Chef, author and TV presenter. His passion for food began during his trip to France with his father where he experienced the best food and wine in some wonderful French Chateaux. However, his cuisine is also inspired by his childhood memories in Yorkshire. For the renowned Chef, Food and Wine go hand in hand. Which is why he worked with French winemakers to create a wine collection that pairs perfectly with his British cuisine.

You can buy the James Martin Chardonnay-Marsanne wine here on Vinohero