King Fish with Celery Mousse
This dish has been optimized for 1 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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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
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 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.