John Myers
Contents
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Ingredients
For the Wasabisand:
- 5 Pc. Trout fillet
- 3 tbsp Sugar
- 3 tbsp Salt
- 4 Pc. Juniper berries
- 1 tbsp Mustard seeds
- 1 bunch Dill
- 1 Pc. Organic lemon
- 1 Pc. Organic orange
- 2 tsp Matcha tea
- 1 tbsp Wasabi paste
- 10 cl Water
- 100 g Panko flour
For the wasabi foam:
- 15 ml Soy sauce
- 30 ml Lemon juice
- 150 g Cream cheese
- 30 ml Sesame oil
- 150 g Sour cream
- 10 g Wasabi paste
- 60 ml Cream
- 60 ml Milk
- 0,5 l Cream siphon
- 1 Pc. N20 capsule
For the beetroot:
- 5 Pc. Beetroot
Instructions
Trout:
- Fillet and debone the trout. Lightly crush juniper berries and mustard seeds in a mortar and mix with salt, sugar, dill, orange and lemon zest.
- Rub the trout fillets well with this marinade, place in a shallow bowl and cover. Let the fillets rest in the refrigerator for at least 12 hours.
- Then wash the stain well under running cold water, pat dry and portion into small pieces.
Wasabisand:
- Mix the matcha tea, wasabi paste and water together. Put the panko flour on a baking sheet and soak it in the liquid mixture, turning the panko well and spreading it on the sheet.
- Preheat the oven to 80 ° C and add the baking sheet. With the oven slightly open, let the mixture dry for approx. 2 hours.
- Put the dry mixture in a blender to make a light green sand.
Wasabi foam:
- Mix all ingredients, strain through a sieve and pour into a cream siphon (0.5l). Fill with a gas cartridge and refrigerate until serving.
Beetroot:
- Wash the beetroot well and cut off the stalk. Wrap the beds in aluminum foil and bake in the oven at approx. 160 ° C for 2 hours.
- Then unwrap the beds, peel them with gloves, cut lightly and break them into quarters at the cut points.
Serving:
- To serve, portion the wasabi sand with a spoon and gently shake the plate to distribute it evenly.
- Place 4 pieces of beetroot on each plate. Spread the trout portions in between and spray on the wasabi foam.
Nutrition
Serving: 100gCalories: 251kcalCarbohydrates: 18.5gProtein: 4.6gFat: 17.7g
