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King Fish with Celery Mousse - media description

King Fish with Celery Mousse

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30 Min

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King Fish with Celery Mousse is a scrumptious seafood dish to please guests and family alike. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
482601
Celery stick, finely chopped
6  pieces
488332
King fish fillet
1100  g
488184
Lemon juice
40  g
488332
Saffron
1  pinch
488332
MAGGI® Chicken Bouillon Less Salt
2  cubes
488332
Water
500  mL
488332
Tomato, diced
4  Mediums
481652
Ground dried thyme
1  pinch
481652
Fresh thyme, chopped
1  pinch
488332
Ground Black Pepper
0.25  tsp
488332
Water
1  g
488332
White vinegar
2  tbsp
482601
Celery stick, finely chopped
1  piece
487522
Butter
2  tbsp
488332
Reduced fat cream
2  tbsp
488332
Ground Black Pepper
0.25  tsp

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Nutritional Information

Carbohydrates
7.13 g
Energy
327.32 kcal
Fats
16.33 g
Protein
36.63 g

Recipe steps

5 min

1 min

1 min

1 min

1 min

1 min

King Fish with Celery Mousse - media description

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Recipe steps

5 min

Step 1
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Cook the celery root in boiling water and process it to a puree. Transfer it to a sauce pan and stir over medium heat to dry the puree. Add butter, cream and whit
King Fish with Celery Mousse - media description

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Recipe steps

5 min

Step 2
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Thinly slice the celery ribs on a slight diagonal. Dip briefly in boiling water and refresh immediately.
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Recipe steps

5 min

Step 3
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Fillet the fish and season with lemon juice. Spread a thin layer of celery root mousse on the fillets and top with overlapping pieces of celery to form scales.
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Recipe steps

5 min

Step 4
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To prepare the sauce, stir the saffron threads and MAGGI® Chicken Bouillon Less Salt cubes into the water. Let it boil and then, add the diced and peeled tomatoes
King Fish with Celery Mousse - media description

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Recipe steps

5 min

Step 5
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Place the fish fillet in an oven-proof dish and pour in white vinegar and the sauce. Bake for about 8 mins at 190°C. Ladle some sauce onto the warmed plates and t

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06/30/2025 10:36 CEST
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06/30/2025 10:36 CEST

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