King Fish with Celery Mousse

Name: King Fish with Celery Mousse
Cook time: 30 s
Total time: 30 s
Yield: 6
Cuisine: Global
Ingredients: 6 pieces Celery stick finely chopped; 1100 grams King Fish with skin off; 40 grams Lemon juice; 1 pinch Saffron; 2 cubes MAGGI® Chicken Bouillon Less Salt; 500 milliliters Water; 4 Mediums Tomatoes diced; 1 pinch Tarragon; 1 pinch Fresh thyme chopped; 1/4 teaspoon White Pepper; 1 gram For the celery root mousse:; 2 tablespoons White vinegar; 1 piece Celery stick finely chopped; 2 tablespoons Butter; 2 tablespoons Reduced fat cream; 1/4 teaspoon Ground Black Pepper

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Easy

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30 Min

King Fish with Celery Mousse is a scrumptious seafood dish to please guests and family alike. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

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Ingredients

6 Servings

Celery stick, finely chopped

6 pieces

King fish fillet

1100 g

Lemon juice

40 g

Saffron

1 pinch

MAGGI® Chicken Bouillon Less Salt

2 cubes

Condiment:

500 mL

Tomato, diced

4 Mediums

Ground dried thyme

1 pinch

Fresh thyme, chopped

1 pinch

Ground Black Pepper

0.25 tsp

Condiment:

1 g

White vinegar

2 tbsp

Celery stick, finely chopped

1 piece

Butter

2 tbsp

Reduced fat cream

2 tbsp

Ground Black Pepper

0.25 tsp

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Nutritional Information

Carbohydrates

7.13 g

Energy

327.32 kcal

Fats

16.33 g

Protein

36.63 g

Recipe steps

5 min

1 min

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Recipe steps

5 min

Step 1

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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 whit

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Recipe steps

5 min

Step 2

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

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Recipe steps

5 min

Step 3

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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.

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Recipe steps

5 min

Step 4

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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

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Recipe steps

5 min

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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 t

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King Fish with Celery Mousse

Nutritional facts per serving

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Nutritional Information

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King Fish with Celery Mousse

Nutritional facts per serving

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