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Ricetta Tataki di ricciola e caviale copertina

Amberjack tataki, sour cream, cocoa wafer and caviar

Second course
Golden Sterlet Limited Edition
Waldemarro Leonetti

Amberjack Tataki is a gastronomic delicacy that combines flavors and textures in perfect balance. The delicacy of the amberjack blends harmoniously with the soft sour cream, creating an irresistible contrast. The cocoa wafer adds a crunchy touch, while Golden Sterlet caviar lends elegance and character to this dish.


  • 15 g per person Golden Sterlet caviar
  • Fresh yellowtail amberjack filet
  • Butter
  • Powdered sugar
  • Flour
  • Egg whites
  • Cocoa powder
  • Fresh liquid cream
  • Whole white yogurt
  • Lime juice


For the cocoa wafers

Blend butter, powdered sugar, cocoa, flour and egg white all in equal amounts.

The resulting mixture should be spread on baking paper and baked for 15 minutes at 175° C.

To prepare the cream 

Pour the liquid cream into a bowl. Then add the yogurt, salt and lemon juice and whisk gently until all ingredients are combined. Place in the refrigerator for 2 hours.

The traditional method for making tataki is to cut the fish to a thickness of more than 4 cm.

Lightly sear, over high heat, the amberjack filet on both sides: about 2 minutes on the skin side, 20 seconds on the other.

Plate as desired, topping the dish with Golden Sterlet caviar.

Fall in love with taste
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