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
Ingredients: 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

30Min

Easy

Ingredients

1 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

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Nutrition Value

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.