Carpaccio of char with cucumber and horseradish mousse and turnips

Ingredients for the char: 

4 char filets
Salt, pepper
Lime oil

Ingredients for the mousse: 

125 ml of cucumber juice
125 g of crème fraîche
1 tablespoon of SteirerKren from the jar or pail
1,5 leaves of gelatine
100 g of cream

Ingredients for the turnips: 

1 beetroot bulb
Sugar
Salt
Raspberry vinegar
Olive oil

Ingredients for the garnish: 

dill, chervil, tarragon, cucumber slices 

Preparation: 

Debone the char filets, cut thin slices with a sharp knife and place attractively on a plate. Marinate with a little salt, pepper and lime oil. Mix the cucumber juice with crème fraîche and SteirerKren. Season with salt, pepper and Tabasco. Soak the gelatine in cold water and dissolve at a lukewarm temperature, mix into the cucumber and horseradish mixture and leave to cool. Fold in whipped cream. Pour the mousse into small glasses and refrigerate for 2 hours. 

Cook the beetroot in salt water, peel, cut into pieces, marinate with salt, sugar, raspberry vinegar and olive oil. Place the beetroot and the small sprigs of dill, chervil and tarragon alternately on the carpaccio. Cut the cucumbers into slices lengthways, shape into rolls and also place on the carpaccio. Finally sprinkle a little SteirerKren over the plate.