Pickled Trout, Beetroot and Wasabi Foam

5 from 5 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 251 kcal


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



  • 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.


  • 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.


  • 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.


  • 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.


Serving: 100gCalories: 251kcalCarbohydrates: 18.5gProtein: 4.6gFat: 17.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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