* For the potato mash, cut the zucchini into 2 millimeter thin slices, blanch and spread out four buttered ring molds of 8 centimeters in diameter like a fan.
* Cook potatoes in salted water, peel and mash with a fork.
* Fold in 50 grams of crème fraîche and a little bit of olive oil and season the mixture with a little bit of finely chopped chives, salt and freshly ground pepper.
* Fill the mashed potatoes into the zucchini rings and keep warm in the oven.
* For the chive vinaigrette, blanch the remaining chives (reserving a small amount for garnish) briefly in hot water and blend in a hand blender with warm fish stock and remaining crème fraîche.
* Add cold butter and remaining olive oil and whisk well repeatedly.
* Season with tarragon vinegar, salt and cayenne pepper (the salad dressing should taste slightly sour).
* Then strain the sauce through a sieve.
* Break out the mussels so that only the white meat (nuts) remains.
* Soak them briefly and then dry them well with a kitchen towel.
* Season with salt and pepper and fry in a little olive oil for about 1 1/2 minutes on each side (depending on size).
* Carefully place zucchini rings with the potato mash in a deep plate each and pull off the ring.
* Arrange two scallops on each, garnish each with 25 grams of caviar, and
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