Roast Cornish Cod, Cockle Chowder, Grilled Cucumber Recipe - Great British Chefs

Ingredients

• 4l water
• 200g of Maldon salt
• 1 sheet of kombu
• 1.5kg cod fillet, skinned
• 500g of grapeseed oil
• 50g of spinach
• 400g of cucumber skins
• 1kg cockles
• 400ml of white wine
• 1 stick of celery, finely chopped
• 1/4 onion, finely sliced
• 700g of cockle stock
• 150g of double cream
• 160g of crème fraîche
• 2g of Maldon salt
• 50g of butter
• lemon juice to taste
• freshly ground black pepper to taste
• 5 Charlotte potatoes, peeled and diced to 8mm
• salt
• 2 baby cucumbers, sliced into 1/2 cm thick rounds
• rock samphire
• sea lettuce
• olive oil
• lemon juice
• cockles, in their shell
• butter
• 100g of shallots, peeled, diced and blanched
• 20g of fresh chives, finely chopped