Blanch the savoy cabbage leaves in a saucepan with a little salt for about 5 minutes, rinse with cold water and remove the thick stems, then lay out overlapping on cling film.

Process 3 / 4 of the char, egg yolk, spices and cream into a fine farce. Pour the farce onto the savoy cabbage leaves and smooth out.

Then lay out the wild garlic leaves overlapping in the middle and place thin strips of the rest of the fish on top.

Then roll everything up tightly lengthways, like a strudel, so that there are no more air bubbles. Put in a terrine dish and place it in a sufficiently large casserole dish with a high rim.

Fill up to ¾ the height of the terrine dish with almost boiling water. Poach in the middle of the oven preheated to 100 ° C for 40-50 minutes.

Let the terrine cool down and carve it. It can be served lukewarm or cold.

Cut the Nashi pear into small pieces and heat it with the pear juice, jam and spices in a saucepan for about 3 minutes. Add the cream and bring to the boil with the agar-agar for approx. 2 minutes.

Pour the mixture into a cream dispenser and let it cool in the refrigerator. Shake vigorously before serving and serve with the desired nozzle.

Clean and wash the radishes and then fry them in a pan with a little vegetable oil. Simmer for about 10-15 minutes until the color of the peel lightens slightly.

Meanwhile, dice the pear and cheese and mix the dressing together. Mix all ingredients well and add the warm radishes.

Optionally, the chopped radish leaves can be sprinkled over the salad as a fresh note.

Preheat the oven to 60 ° C top / bottom heat. Mash the boiled potatoes with the milk-water mixture and knead into a dough with the flour, yeast, salt and spices in a bowl.

If this comes off the edge of the bowl, add either a little more flour or lukewarm milk as required.

Now cover the bowl with a cloth and let the dough rise in the warm oven for about 20 minutes. In the meantime, fry the onions until golden brown and chop the Gorgonzola.

Let the onions cool down a little and work into the dough with the Gorgonzola and let it rise again.

Put the dough into the desired shape on baking paper and bake at 180 ° C (middle rail) for 50 minutes.

It should be slightly crispy on the outside and still give way nicely on the inside. Tastes lukewarm as well as chilled