Cooking time: None
"As for the tartare," Massimo explains, "I don't cut my fish into thin slices but retain all its texture by dicing it finely. Otherwise it quickly tends to take on a puréed texture, and since we already have a mousse, we don't want a second one: it is the contract of textures that is so pleasant in the mouth."
The ceviche dressing comes from South American cuisine. This is an excellent way to marinate fish.
Served in a martini glass, this is a very colourful first course, in shades of green, orange and yellow. "I finish it with a few strips of gold leaf because I believe that visual pleasure is as important as the pleasure of eating well."
A good Italian, Massimo suggests a few drops of olive oil to create a richer texture, though, as he himself will admit, there is already avocado and an oily fish in this dish, but "olive oil lovers will appreciate the extra touch."
Making the Avocado Mousse
- Scoop out the flesh from the avocados and place in a blender;
- With the machine running, drizzle in just a little olive oil to create a smooth, creamy purée; season with salt and pepper to taste;
- Drizzle in a little lemon juice to keep the avocado very green and to give a little extra flavour.
Making the Tartare and Ceviche Dressing
- Cut the trout fillet into tiny dice, using a very sharp knife like the kind used for sashimi;
- in a bowl, combine the ingredients for the dressing.
- Place the avocado mousse in the bottom of a martini glass; top with the trout tartare and the trout caviar;
- drizzle with the dressing; serve immediately.
An original recipe from the Mosaic restaurant in Sydney, Australia
Hints & Tips