Global
Main course
King Fish with Celery Mousse
30Min
Easy
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
.
Nutrition Value
Information per serving
Instruction
30 Minutes
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.
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