This recipe comes to you courtesy of Alexander Kadner’s restaurant "Seekiste zur Krim" in Warnemünde on the Baltic Sea coast. Recipe for 4 people The Fish 8 x 80g Cod filets with skin (thick pieces) 4 Tbsp Rapeseed oil for frying Flour to dust the skin 4 Twigs of lemon thyme Sea salt and cayenne pepper to season The Jus1 kg fresh beetroot300 ml Vegetable stock50g freshly grated horseradish 2 bay leaves ¼ Tsp Caraway seedsSea salt, black pepper and nutmeg1 dash of Linie Aquavit 2 cl apple vinegar The Mashed Potato1 kg Floury potatoes 200ml Cream40g ButterSea Salt, nutmeg 1 Tbsp freshly grated horse radishThe Cucumber300g fresh cucumbers cut in thin strips100g Heavy sour cream1 Tbsp whipped cream Sea Salt, Cayenne pepper, sugar 1 dash apple vinegar The Horse radish Mousse 250ml Vegetable stock200ml Milk 50g freshly grated horse radishSee salt, cayenne pepper, sugar 1 dash apple vinegar40g Butter 1 Tbsp whipped cream Preparation Preheat oven to 80 degrees Celsius Juice the beetroot and place in the fridge.  Cover the pressed beetroot with vegetable stock and flavor with caraway, bay leaves, salt and pepper. Bring to the boil and leave to stand for 25 minutes. Start preparing the horse radish mousse for garnishing. Heat the vegetable stock with milk, cold butter, horse radish and the spices. Flavor with apple vinegar and liquidize. Keep warm. Peel and chop the potatoes and boil them for 25 minutes. Drain and allow to cool. Mash and add hot cream. Add nutmeg, salt and grated horse radish. Keep warm in preheated oven. Mix the strips of cucumber with the sour cream and spices and place in the preheated oven. Season the cod filets with salt and pepper and sprinkle the skin with flour. Heat the rapeseed oil and fry the lemon thyme twigs. Remove them and leave to drip on kitchen paper. Reheat the oil and fry the fish with the skin side down. Press the mashed beetroot through a cloth. Mix the extracted juice with the fresh juice. A...