Place butter into a saucepan with mace, nutmeg, and cayenne pepper.
Melt butter over gentle heat then set aside for one hour.
Strain butter into a bowl and add shrimp, shallots, lemon, and dill.
Stir well, season with salt and pepper, then chill in the fridge.
Preheat the oven to 220°C.
Place the sea bass onto a large baking tray.
Mix salt with egg whites until the consistency resembles wet sand.
Pour salt mixture over the fish to cover it completely.
Bake for 20-25 minutes until golden brown and internal temperature is 38°C.
Combine fennel, radish, and dill with lemon juice, olive oil, and prepared shrimp.
Serve the salad on plates with the fish in the center.