Winners of The 2013 Great Moveable Feast, Lisa and Oliver are lucky enough to be dining at Sawday’s pub, The Bear’s Paw in Cheshire this afternoon.

In honour of the delicious food they’re about to consume, Group Executive Chef Paul Prescott sent us his roasted fillet of Scottish salmon recipe. And even with the seemingly intimidating addition of shaved fennel and celeriac slaw, sauté potatoes, blushed San Marzano tomatoes, candied walnuts, blue cheese mayonnaise and Wirral watercress - this is a keeper for making a glamping holiday extra special.

Ingredients:

• 1 x 6oz – 8oz salmon fillet, scaled, pin boned and scored
• 1 x fennel bulb
• ¼ celeriac bulb
• 6 new potatoes cooked until tender in salted water
• Sun blushed San Marzano tomatoes
• 3 fl oz. of mayonnaise
• 2oz grated Blacksticks Blue cheese
• 6 x walnuts, candied by covering with sugar and grilling until caramelised
• 12 mini capers
• 2 oz butter (unsalted)
• 1oz coriander chopped
• Watercress to garnish

To roast the salmon

Season with salt, pepper and the juice of a ¼ lemon and place over the coals skin side down, turning after approx. 4 minutes before finishing with a further 3 minutes of cookery. Allow time to rest before presenting the dish.

For the slaw

Slice both the fennel and celeriac Julienne style. Squeeze the juice of half a lemon, add a pinch of chopped coriander, 12 mini capers and a splash of good quality olive oil. Season to your taste and set aside.

For the mayonnaise

Simply add the cheese to the mayonnaise and set aside.

For the potatoes

Simply cut into slices and pan fry in butter until golden brown in colour.

To present the plate (full credit to those who ‘present the plate’ while on a Canopy & Stars holiday!)

Place a small amount of the slaw in the centre of the plate and arrange 3 tomatoes around the side followed by the sauté potatoes. Spoon the mayonnaise onto the plate in three points then finally rest the salmon on the slaw, arrange the walnuts around the salmon and garnish with a sprig of watercress.

Recipe courtesy of Paul Prescott, Group Executive Chef, Nelson Hotels. Check out Paul’s full menu at The Bear’s Paw in Cheshire here.