King Fish with Celery Mousse

Name: King Fish with Celery Mousse
Cook time: 30 min
Total time: 30 min
Yield: 6 Servings
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

Recipe servings:

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

Water

500 mL

Tomatoes, diced

4 Mediums

Fresh thyme, chopped

1 pinch

Fresh thyme, chopped

1 pinch

Ground Black Pepper

0.25 tsp

Water

1 g

White vinegar

2 tbsp

Celery stick, finely chopped

1 piece

Butter, melted

2 tbsp

Reduced fat cream

2 tbsp

Ground Black Pepper

0.25 tsp

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 white pepper and set aside.

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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 and chopped herbs. Season with freshly ground pepper.

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Recipe steps

5 min

Step 5

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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 top with the fillets.

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King Fish with Celery Mousse

Nutritional facts per serving

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Ingredients

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

King Fish with Celery Mousse

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Ingredients

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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