The fish course at the Waterside Inn is a triumph: sole stuffed with salmon and cabbage. Sole is often a challenge: bland if cooked simply, yet so delicate that it is hard to season. The smoked salmon and cabbage paste stuffing added the perfect flavor to bring out the best of the sole’s flakiness. To conclude, the duck with pineapple was, if not quite as original, at least a step towards fusion-Asian cuisine.