Lightly marinated whitefish with mild yoghurt, mustard mayonnaise and horseradish snow

Remove the bones from the fillet and cut it in half. Remove the skin from one piece of the fillet. To prepare the marinade, season cold water with salt and sugar, place the fillets of whitefish in the water for 20 minutes. Take the fish out and pat dry with a kitchen towel. Chop the dill; sprinkle the dill on one side of the fillet and place the other fillet on top of it. Roll the fish into a tight roll, using some cling film. Stick a food thermometer into the fish and put the fish in the oven for 20 minutes at 57 °C, making sure that the inside temperature of the fish does not rise over 37 °C.

Combine the egg yolks, mustard, salt, sugar and vinegar. Mix well and add oil in a fine stream while whisking carefully.

Mix the horseradish juice into the milk, flavour with salt and sugar, and freeze. To serve, drain the yoghurt, dice the radish, cucumber and apple; squeeze some lemon juice on the latter. Place the fish on a plate and serve with diced radish, cucumber and apple. Garnish with some herbs and whitefish roe.