For the whipped pike:
Place the pike fillet into a vacuum bag together with bay leaf, garlic, thyme, and rosemary. Cook sous-vide at 58u00b0C for 4 hours. Extract the noble fish from the bag, reserving its precious cooking juices for later. Clean the pike, meticulously removing all bones and setting them aside. In a stainless steel copper or pot, gently warm the olive oil, incorporating the finely minced onion and shallots, letting them acquire a delicate golden hue over the flame. Add the tender flesh of the pike. Sauté for a few moments, then pour in the reserved cooking nectar and the plant-based cream. Simmer until the fish gracefully dissolves and has imbibed raw liquid essence. Allow to cool. Transfer the fish to a stand mixer and whip, streaming in the extra virgin olive oil with poetic patience. Finish with salt, pepper, and a touch of lemon zest. Set aside.

For the smoked potato foam:
Boil the earth-born potatoes in salted water. Cut into pieces and transfer to a bowl. Smoke with olive wood chips using a smoking gun for 20 minutes, letting the wood's spirit infuse the starch. Transfer the smoked potatoes to a food processor. Pour in the warm vegetable milk. Blend at maximum velocity for 3 minutes. Adjust the salt and pepper. Transfer this velvet mixture into a siphon, inserting the first charger. Let the foam rest in silence. After 3 hours, or just prior to serving, insert the second charger. Keep the siphon warm in a bain-marie during service.

For the Cartellate:
In a dough mixer, gather the flours, the whole egg, and the golden yolks. Knead until you obtain a harmonious, supple, and dry dough. Roll out the pastry with the machine. Using a fluted pastry wheel, carve out ribbons 2 cm wide and 25 cm long. Pinch the edges with care. Turn and shape them to fashion a perfect circle. Let them rest in the cool silence of the refrigerator.

For the green leek oil:
Wash and pluck the leaves of parsey. Cut the green stalk of the leek. Wash and dry it meticulously alongside the parsley green. In a blender, emulsify all ingredients for 3 minutes. Transfer the vibrant mixture to a saucepan. Heat over the flame until it reaches 100u00b0C. Filter through a fine cheesecloth. Store the oil in the cold depths of the refrigerator to preserve its emerald luster.

For the final touch:
Cook the cartellate in salted water until perfectly al dente. Cradle the warm potato foam at the base of the plate. Gently rest the pasta upon it. Fill the inner chambers of the pastry spirals with the whipped pike, alternating gracefully with caper leaves, dehydrated olives, caper dust, and candied lemon. Crown the creation with the green leek oil and fresh oregano leaves.