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In the restaurant we tend to have a lot of wastage when we use ingredients such as Cod. 

So with this dish I’ve utilised all of the Elements. 

The cod loin has been salted to draw out some water, then tied in cling film to keep a natural shape when cooking. 

The trim from the belly I turned half into a mouse using the paco jet, and other half turned into salt cod which then gets diced along with dill, chives and lemon zest. Then the mouse gets wrapped in cucumber strips and steamed till the proteins are set. 

Next on the dish I have some charred cucumber which gives a nice smokey/refreshing burst to the dish. 

All the trimmings from cucumber gets burnt to an ash and then I dress the confit potatoes in the ash and dill oil, which brings an umami element. 

I made a cucumber ketchup – recipe I got when I did a stage at ‘Dinner by Heston’ 

All gets finished with a seaweed and Oyster beurre blanc.