How many of us take tins and rehydrated food out with us while fishing, even if it’s a short session or a week’s session? Here I’m going to show how easy it is to cook fresh on the bank while you’re waiting forthat special take.

You will need
• Fillet of Salmon
• Asparagus
• New Potatoes
• Cherry vine Plum Tomatoes
• Cornish Cockles
• Crème Fraiche
• Lemon
• Courgette
• Salt & Pepper
• Olive oil & Butter
• Butter Beans

1- Pour the olive oil into a hot pan
2- Add the butter to the pan
3- Place Salmon into a hot pan
4- Top with salt and pepper
5- Place the new potatoes into panand then turn over the Salmon
6- Chop the courgette and add to the pan
7- Add the asparagus to the pan
8- Chop the vine tomatoes in halfand add to the pan
9- Add the butter beans to the pan
10- Squeeze the lemon juice on thesalmon
11- Add a spoon of Crème Fraicheand shake pan until all coated
12- Arrange the ingredients on the plate,Salmon fillet on the bank (Done)

Happy Cooking

Scott Ratcliffe (Master Chef of Great Britian)

Related posts