Dish
Sea Bass with Tomato Cream, Mussel Foam, Urucum, and Mango
Photo from
Amai by Victor · Dublin 2
The story
Sea bass with tomato cream, mussel foam, urucum, and mango is a contemporary fine-dining dish that showcases the Portuguese‑Brazilian influence of chef Victor Borges. Served at **Amai by Victor** in Dublin 2, Ireland, the plate was highlighted by *Where The Foodies Go* as a signature example of Borges’s “Atlantic cuisine” style.
The dish begins with a fillet of sea bass, prized for its firm, flaky white flesh and mild flavour. It is typically pan‑seared to achieve a crisp skin while keeping the interior moist. The tomato cream provides a rich, tangy base, while the mussel foam—made by reducing mussel stock and aerating it with lecithin—adds a briny, airy counterpoint. Urucum (annatto seeds) lends a subtle earthiness and a vibrant orange hue, and the mango contributes a sweet, tropical finish that balances the savoury elements.
A great version of this dish is distinguished by the precision of the sear, the lightness of the foam, and the harmony between the acidic tomato cream and the sweet mango. Regional variations might substitute the sea bass with local white fish such as bream or hake, or replace urucum with smoked paprika for a different depth. The combination of land, sea, and fruit reflects Borges’s training in both European and Brazilian culinary traditions, making it a standout on the Amai menu.
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Where to eat it
1 place reviewed by YouTube creators.
Dublin 2 (1)
What creators say
Highlights from 1 creator review of Sea Bass with Tomato Cream, Mussel Foam, Urucum, and Mango.
Amai by Victor is a fantastic restaurant in Dublin with Brazilian-inspired cuisine, excellent dishes, and a great cocktail selection, though it's expensive.