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King Fish with Celery Mousse

Name: King Fish with Celery Mousse
Cook time: 1800 s
Total time: 1800 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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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.

Not included in this recipe

Treenut

Peanuts

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 6 Portions +

Celery stick, finely chopped

6 pieces Celery stick, finely chopped

King Fish with skin off

1100 grams King Fish with skin off

Lemon juice

40 grams Lemon juice

Saffron

1 pinch Saffron

MAGGI® Chicken Bouillon Less Salt

2 cubes MAGGI® Chicken Bouillon Less Salt

Water

500 milliliters Water

Tomatoes, diced

4 Mediums Tomatoes, diced

Tarragon

1 pinch Tarragon

Fresh thyme, chopped

1 pinch Fresh thyme, chopped

White Pepper

1/4 teaspoon White Pepper

For the celery root mousse:

1 gram For the celery root mousse:

White vinegar

2 tablespoons White vinegar

Celery stick, finely chopped

1 piece Celery stick, finely chopped

Butter

2 tablespoons Butter

Reduced fat cream

2 tablespoons Reduced fat cream

Ground Black Pepper

1/4 teaspoon Ground Black Pepper

King Fish with Celery Mousse

Nutritional Facts

16%

Daily Value

327

Kcal/serving

Nutri value

Carbohydrates	7.13 g
Energy	327.32 kcal
Fat	16.33 g
Protein	36.63 g
Fiber	2.26 g
Sodium	591.66 g
Sugar	3.44 g

Go to instructions

Instructions

5 Steps

30'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 5

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.

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2 of 5

Step 2

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

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3 of 5

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.

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4 of 5

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.

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5 of 5

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.

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