Bake the potatoes in an oven at 200°C until a core temperature of 98°C. Cut the potatoes open and scoop out the inside into a bowl. Bring the butter and milk to a boil with the potato skins. Leave to infuse for 10 minutes, then strain the liquid and pour it into the potato bowl. Press the potato mixture through a sieve. Add the sour cream and season with salt and vinegar. Keep warm until serving.
Portion the fish. Melt the butter, add the oil and seaweed and vacuum seal with the fish. Bake for 30 minutes in a circulator at 48°C just before serving. If you do not have access to a circulator, place the fish in a baking dish, add the butter, oil and seaweed and bake at 100°C until a core temperature of 48°C.
Rinse the mussles in cold water and remove any ”beard”. Bring the water to a boil and cook the mussles 1-2 minutes or until all mussles are open. Lift out the mussles from the water and extract them from the shells. Reduce the broth until 10% remains. Add butter and milk before serving and use a hand blender to make the sauce foamy.
Bread the mussles by dipping them in flour, egg and panko. Keep them cold and deep fry before serving.
Smoke the oil with a smoking gun according to instructions. (If you do not have access to a smoking gun, you can use smoked salt or liquid smoke instead). Tear the kale into smaller pieces. Combine the smoked oil with cherry vinegar. Fry the kale in butter before serving and season with the oil/vinegar mixture.
Peel the parsley roots and cut them into pieces according to instruction. Fry the roots in oil on low heat until soft. Glaze with honey and butter just before serving.
Slice the potatoes thinly on a mandoline, rinse the slices, tap dry with paper and deep fry until crispy. Brush the fish with the garlic cream before serving.
Grate the bottarga and cut the cress before serving.