David's eggs & caviar, scallops, 64-degree eggs

Method

For the smoked potato purée, preheat the oven to 180°C. Place the potatoes in a baking tin and cook in the oven until they are completely soft on the inside. While still warm, press the potatoes through a coarse sieve to remove any lumps. Measure out 500 g of the purée and set aside. Place the milk, butter and crème fraiche in a saucepan and bring to the boil. Pour the mixture over the purée. Slowly combine everything with a whisk, then add the smoked oil and continue mixing. Season to taste. Blend the mixture until the texture is silky smooth, using a hand-held blender. For the parsley salad, rinse the parsley, then leave it to dry on paper towel. Pick the herbs in the soft herb garnish into small sprigs. Put all the salad ingredients in a bowl and toss gently to combine, ensuring not to bruise the leaves. For the parsley oil, bring a medium saucepan of water to the boil with 1 teaspoon of the salt and the bicarbonate of soda. Blanch the parsley in boiling water for about 10 seconds, then place the parsley straight into an ice bath to stop the cooking process. Strain and dry the parsley by rolling and squeezing it in paper towel or a clean tea towel. Using a jug or hand-held blender, process the parsley with the oil and the remaining ¼ teaspoon salt. Strain through muslin, leaving only green oil with no traces of leaves. To build the plate, slice the scallops into thin discs, about 3-4 slices per scallop. Place about 125 g of the smoked potato purée in a deep plate and drizzle parsley oil around the edge. Place an egg in the middle of the purée and the scallops around the eggs. Garnish the eggs with the caviar and the parsley salad.