Roast the fish bones in the oven at 275° C until golden (about 15 minutes). Pour the water into a saucepan and put the fish bones and all the other ingredients in except the pea shoots. Bring to a boil, reduce heat and simmer for about 30 min. Pour through a sieve, season with salt. Put the leftovers from the peas and pea shoots in a glass beaker and pour in the hot dashi before serving
Open the oysters and mix with the egg white. Slowly pour in the oil while mixing until it you achieve a smooth cream; season with salt and lemon. Pour the mayo into a piping bag and place in the fridge.
Boil water, sugar and salt, allow to cool. Pour in the quince and lemon juice. Cut the fennel in half and put in a vacuum bag. Pour in the liquid and seal the bag. Steam the bag at 100°C for about 30 minutes (or until soft). Before serving; sprinkle the cut surface with sugar and fry hard until dark brown. Cut into smaller pieces and drizzle a little olive oil and salt on top
Grill the cucumber hard. Cut into thin slices. Mix the other ingredients and dress the cucumber with it before serving
Cut the Pike-Perch into pieces, season with salt and set aside. Fry the fish in a frying pan with oil and salt generously on the skin side, flip over onto a oven tray and bake. Brown the butter and smoke it according to instruction. Shell the peas and boil in salted water. Pick the fennel dill and pea shoots into ice water