Sea bass mousse with Adamas Prestige Selection
27 May 2026Ingredients for 2 people:
200g sea bass fillet per person
Approx. 100g olive oil
1 tablespoon of cow’s milk per person
Parsley
Clove of garlic
Salt and pepper
Dried tomato peel to taste
Strong or mild mustard to taste, for garnish
Adamas Prestige Selection
Fish mousse is a staple of Italian cuisine, particularly in certain regions such as Veneto. We drew inspiration from these traditions, given that caviar is essentially a preserved fish product, and created this delicious starter. The sea bass fillets, blanched in boiling water for a few minutes, should have their skin removed. We place them in a bowl, set over another round container lined with a tea towel, and drizzle them with oil. Using the prongs of a fork to break them up, add a little milk, salt, pepper, chopped parsley and a pinch of garlic, if you like it. Once the fish is completely flaked, shape it into discs about 1 cm thick using a ring mould. If the mould has a pestle, it will be easier to press and make the discs even. Sprinkle the top with tomato skin powder, obtained by drying and blending the skins from another preparation. Place on a plate brushed with mustard and finish with Prestige Selection caviar (Black Label) in the centre of the patty.
Recipe by Stefano Caffarri
