Peel the potatoes and place them in a cast iron pan. Add water and salt, then leave until they are fully cooked. Drain the water. Mash the potatoes and fold in the butter and milk. Once the butter and milk have been absorbed, add the arugula and season with salt and pepper. 

Add the shellfish stock to a pan and heat it on the OFYR. Let it reduce by about a third, then add the shrimp and a small dollop of cold butter. 

Finely chop all the herbs with a food processor or sharp knife. Add to a bowl with the 200 ml olive oil and the juice of half a lemon. Season with salt and pepper. Fill a squeeze bottle with the herb oil and set aside.

Drizzle some olive oil over the cod. Season with salt, then place the fish on the OFYR Grill to create those nice grill marks. Add the herbs and lemon to the cedar wood plank, then place the cod on top. Place the plank on the edge of the OFYR and let the fish cook until the inside reaches a temperature of 64 °C.

Place the spring onions directly in the fire for a short time. Move them to the cooking plate to cook them further and season them with salt. 

Use a plating ring to create a nice circle of the mash. Fill the ring with about 125 grams of the mash per plate, then remove the ring. 

Place the cod on top and drizzle the shrimp gravy around it. Add 2 spring onions per plate so they lean against the cod and mash, then finish with a drizzle of the herb oil around the mash.