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In most cases, that will be over on the quieter far bank, especially if there are any features like overhanging branches, moored boats, lilies, or heavy reed cover
Storage is generous and well thought out
INGREDIENTS: 400g to 500g of smoked haddock (two fillets) 300g to 400g of potatoes, peeled and cubed 3 rashers of bacon, chopped 2 tbsp of butter 600ml of whole milk 1 onion or 1 leek, finely chopped 1 bay leaf Handful of finely chopped parsley and/or chives Salt and pepper to taste METHOD: Pour milk into a large saucepan
This setup works for most freshwater trout situations and is a good starting point for beginners
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