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.

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.