Filled Whitefish in a Salt Crust with Horseradish Mousse

Maraene:

Remove the middle bone and the gills of the whitefish from the belly and then rinse the fish well. Fry the diced vegetables and a clove of garlic in a frying pan for one or two minutes. Then add the mussel meat and extinguish with white wine. Season with salt and pepper from the mill and put aside. Cut the basil leaves into thin strips and add them to the mussels, which have cooled down in the meantime. Now fill the maraena with these mussels and close the belly with the wooden skewer. For the salt crust, mix the sea salt with the egg white and add a few tablespoons of flour until the mixture is not so wet. Roll out or flatten half of the salt dough to the size of the fish on a baking sheet covered with parchment paper. Place the maraena on top and cover with the remaining salt dough. Place in oven at 230 degrees for 15 min.

Horseradish mousse:

Roughly cut the shallots as well as the garlic cloves and sauté in olive oil until the shallots are translucent. Now extinguish with white wine and vermouth and cook until almost all the liquid has evaporated. Then add the fish stock and reduce by half. While the liquid is reducing, add the bay leaf spice and the thyme sprig. Now add the double cream and reduce again very slowly by 1/3 and season with cayenne, salt, pepper and lime juice. Now

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