45 of 100

Balance your meal

MyMenu IQ™

45 of 100

Good Balance

Your meal is well balanced

Balance your menu

Starters

Add to meal

Side dish

Add to meal

See Combined Recipes

Now enjoy your meal!

Back

Want to know more about MyMenu IQ™?

What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein

36.7g / 45%

Carbohydrates

7.1g / 8%

Fats

16.3g / 46%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!

MyMenu IQ™

King Fish with Celery Mousse

Go back

Global Main course

King Fish with Celery Mousse

Name: King Fish with Celery Mousse
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Global

(2)

30Min

Easy

Ingredients

6 Servings

6 pieces

Celery stick, finely chopped

1100 g

King Fish with skin off

40 g

Lemon juice

1 tsp

Saffron filaments

2 cubes

MAGGI® Chicken Bouillon Less Salt

500 mL

Water

4 Mediums

Tomatoes, diced

1 pinch

Tarragon, chopped

1 pinch

Fresh thyme, chopped

0.25 tsp

White pepper

1 g

For the celery root mousse:

2 tbsp

White vinegar

1 piece

Celery stick, finely chopped

2 tbsp

Butter

2 tbsp

Reduced fat cream

0.25 tsp

White pepper

Copy

Nutrition Value

Energy

327.43 kcal

Protein

36.66 g

Carbohydrates

7.12 g

Fats

16.33 g

Information per serving

Step 1

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 white pepper and set aside.

Step 2

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

Step 3

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.

Step 4

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 and chopped herbs. Season with freshly ground pepper.

Step 5

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 top with the fillets.

Step 1 of 5

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 white pepper and set aside.

Step 2 of 5

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

Step 3 of 5

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.

Step 4 of 5

Step 5 of 5

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 top with the fillets.