Smoke the oil twice using a smoking gun.
Bake the char at 180°C for 40 min and allow to cool. Pull the skins off the fillets. Now mix the char with the crown dill oil.
Mix the egg yolks with champagne vinegar and dijon, blitz with an immersion blender whilst adding the char oil in a thin stream until you have a nice crème.
Place the dill crowns in a vacuum bag with cooking oil and seal. Bake at 73° for 12 hours minimum.
Brown the butter to 125°C. Add the dill seeds and the salt to the hot butter and stir, dissolving the salt. Cool in an ice bath.
Place the almond potatoes and dill sprigs in a vacuum bag with the browned butter. Seal and bake at 100°C for 45 minutes.
Bring the pickling liquid to a boil with mustard powder and mustard seeds, cook for 2 mins. Allow to infuse at room temperature, strain just prior to serving.
Pour the sourcream into a saucepan, add the salt and squeeze lemon juice into the sourcream. Cook for 2 mins. Strain the sourcream through a coffee filter (with a bowl underneath) – leave to drain in the fridge.
Lathe the baking potato into a bowl with ice cold water. Drain and deep fry until golden. Season with salt.
Pick the herbs and place in the fridge.
Peel the horseradish.