Start by removing the bones unless you were as lucky as I was when my local fishmonger did it for me.

When I cook fish in general, I always begin with a gourmet salting, where coarse salt is sprinkled on both sides of the fish. Then I let it sit for 10 minutes and rinse off the salt with cold water directly under the tap. The salting helps to draw a little moisture out of the fish and make the flesh firmer. I also generally find it difficult to season fish with salt, so this method kills two birds with one stone.

Divide the fillet into 2 pieces.

Dry the meat well with a clean tea towel/kitchen paper and vacuum seal it.

Cook the meat for 30 minutes at 51 degrees Celsius (124 degrees Fahrenheit).

Take the pieces of fish out of the bag (very carefully, as they are very fragile) and place them on a clean tea towel/kitchen paper. Pat dry on the top if necessary and serve immediately - preferably on a warmed plate.

Peel the Jerusalem artichokes and cut them into smaller pieces. Put them in a bowl with cold water and a little lemon juice until you are ready to cook them.

I spontaneously decided to use some of my Jerusalem artichokes for chips, so I felt I lacked a bit for the purée. That's why I cut 1/3 of a celeriac into small pieces and added them to the purée. Put the Jerusalem artichokes and celeriac in a pot with whole milk and cream. I typically use either 1/3 water, 1/3 whole milk, 1/3 cream or 1/3 cream, 2/3 whole milk to cook them tender. This time, I used the latter.

Cook them until tender, which takes about 15-20 minutes, depending on how small the pieces are. Stir the pot regularly, so it doesn't burn.

Once they are tender, remove all the pieces from the milk/cream mixture and put them into a blender or a hand blender glass. It's okay if a little liquid comes along.

Blend the mixture smooth and add butter and blend again. Gradually add 1/3 dl of the milk/cream mixture if you think it’s too thick. Continue until it has a nice consistency and season with salt and pepper.

Put it in a new pot and keep it warm if you are not ready to eat.

Heat your deep fryer to 180 degrees Celsius (356 degrees Fahrenheit) or put neutral-flavored oil in a pot and heat it up. Keep an eye on the oil temperature; it should be 180 degrees Celsius (356 degrees Fahrenheit).

Slice them thinly, preferably on a mandolin (watch your fingers, speaking from bitter experience - that's why I always use a cutting glove nowadays). Avoid using the ends if you like; put them in the purée pot to avoid food waste.

Place them in water with lemon juice until you (and the oil) are ready. Dry them well before frying.

Put them in the hot oil. A trick is to take them out when they stop sizzling because they shouldn’t take on color. Place them on oil-absorbing paper and season with salt. When they cool down, they become crispy. Be careful not to put too many in at once as it significantly lowers the temperature.

Rinse the leaves and tear them from the stems.

Bring salted water to a boil and cook the kale for 2 minutes.

After the two minutes, remove them from the pot and place them in ice-cold water to stop the cooking process.

Take them out of the water and place them in a clean tea towel to dry well.

Heat a pan over medium-high heat (11 out of 14 on my stove) and melt the butter. Add the kale to the pan and give it 1-2 minutes to get a little warm and absorb some flavor. Season with salt and pepper and serve immediately.

Serve everything together and ideally with something pickled, such as pickled Jerusalem artichokes.