Prepare the Mousse: Pulse the 150g of cold fish trimmings in a blender with the egg white, 40ml cream, and salt until smooth. Sauté the chopped shiitake mushrooms in a pan until browned, let them cool completely in the fridge, then fold them into the fish mousse.

Assemble the Ballotine: Lay out a large piece of cling film. Arrange the carrot ribbons in a neat, overlapping rectangle. Place the seasoned fish fillets on top of the carrots, then spread the mushroom mousse evenly over the fish.

Roll and Tie: Carefully roll the fish into a tight cylinder using the cling film. Wrap it in 2-3 additional layers of plastic wrap and tie the ends tightly with kitchen twine to ensure it is waterproof.

Poach the Fish: Bring a large pot of water to a very gentle simmer (approx. 70°C/160°F). Submerge the fish rolls and poach for 18-20 minutes. Remove and let rest for 5 minutes before unwrapping.

Make the Puree: Boil the 300g carrots, ginger, and cardamom in salted water for 20 minutes until very soft. Drain and blend with 1 tbsp cream and 1 tsp lemon juice for 3 minutes until silky.

Prepare the Fennel Sauce: Sweat the fennel, onion, and leeks in a pan with a little oil. Add the white wine, bay leaf, and peppercorns; reduce by half. Add fish stock and simmer for 15 minutes. Strain the liquid, stir in crème fraîche, and reduce until it coats the back of a spoon.

Prepare the Daikon: Steam the daikon cylinders until tender. Just before serving, char the outside with a kitchen torch or in a very hot pan.

Make the Emulsion: In a small saucepan, reduce 50ml wine and 1 tbsp lemon juice to a syrup. Remove from heat and vigorously whisk in the cold butter cubes one by one until a creamy sauce forms. Pour over the charred daikon.

Fry the Quinoa: Heat a small amount of oil to 180°C. Flash-fry the dry quinoa for a few seconds until it pops. Drain on paper towels and season with salt.

Plating: Place a slice of the ballotine on the plate. Add a large spoonful of carrot puree topped with crispy quinoa. Position the charred daikon nearby and finish by pouring the warm fennel sauce around the base of the fish.