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Global Main course

King Fish with Celery Mousse

2
30Min
Easy

Ingredients

-
1 Servings
+

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

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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Instruction

30 Minutes
Step 1
1 Min
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
1 Min
Thinly slice the celery ribs on a slight diagonal. Dip briefly in boiling water and refresh immediately.
Step 3
1 Min
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
1 Min
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
1 Min
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.
King Fish with Celery Mousse

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.

King Fish with Celery Mousse

Step 2 of 5

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

King Fish with Celery Mousse

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.

King Fish with Celery Mousse

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.

King Fish with Celery Mousse

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.

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