Ingredients:

• 200g Salmon Fillet, skin on
• Fennel bulb
• Asparagus
• Olive oil
• Fresh Dill

“Fried Whitebait”

• 200g Whitebait
• Flour
• Cornflour
• Cajun spice
• Olive oil
• Salt and pepper

“Sautéed Scallops” 

• 12 Scallop
• 500g Shrimps
• 2 Garlic cloves, chopped
• Butter
• Olive oil 
• Salt and pepper

1

Cut slits in the salmon skin

Season the skin side with Cajun spices

Slice Fennel bulb in half

Trim asparagus to 10cm in length

Heat oil in pan, lightly fry fennel and asparagus

2

Heat oil in pan

Mix flour, Cajun and cornflour

Coat whitebait with flour mix

Drop into hot oil till golden in colour

Drain, season with a little salt and pepper

Serve with aoli and a squeeze of lemon

3

In a pan add butter and oil

Add the chopped garlic

Toss in the scallops and shrimps, sauté for 2 minutes

Sprinkle into pan freshly chopped Italian parsley

Squeeze in some lemon juice 

Season to taste

Serve hot