Seared Pike-Perch Recipe with Fennel, Dashi & Oyster

Ingredients

• 1 l Water
• 2 tbsp Bonito flakes
• 10×3 cm Kombu seaweed
• 20 g Pea shoots
• – Fennel (leftovers)
• – Fish bones from the Pike-Perch
• 2 Oysters
• 1 Egg white
• 200 ml Rapeseed oil
• ½ Lemon
• – Salt
• 2 Fennel bulbs
• 1 tbsp Sugar
• 1 tsp Salt
• 200 ml Water
• 1 Lemon
• 1 tbsp Quince juice
• 2 Cucumbers
• 1 tbsp Kikkoman Soya sauce
• 1 tsp Sesame oil
• 1 tbsp Rice vinegar
• 1,1 kilo Pike-Perch
• 300 g Peas
• ¼ punnet Fennel-dill
• ¼ punnet Pea shoots
• 100 g Butter Arla®