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King Fish with Celery Mousse - media description

King Fish with Celery Mousse

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Easy

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30 Min

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
482601
Celery stick, finely chopped
6  pieces
Hammour fish
1100  g
488184
fresh lemon juice
40  g
Saffron
1  pinch
MAGGI® Chicken Bouillon Less Salt
2  cubes
Hot Water
500  mL
Tomato, diced
4  Mediums
481652
Ground dried thyme
1  pinch
481652
Fresh thyme, chopped
1  pinch
Ground Black Pepper
0.25  tsp
Hot Water
1  g
White vinegar
2  tbsp
482601
Celery stick, finely chopped
1  piece
487522
Butter, melted
2  tbsp
Reduced fat cream
2  tbsp
Ground Black Pepper
0.25  tsp
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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
7.13 g
Energy
327.32 kcal
Fats
16.33 g
Protein
36.63 g
Nutrition Table Footer

Recipe steps

5 min

1 min

1 min

1 min

1 min

1 min

King Fish with Celery Mousse - media description

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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
King Fish with Celery Mousse - media description

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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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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

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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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05/21/2025 02:41 CEST
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