King Fish with Celery Mousse
Cuisine: Continental
Category: Main Course
Serves: 7 persons
Difficulty:
Cost: Medium
Ingredients
- 6 sticks celery
- 1100 g king fish, skin off
- 40 g lemon juice, or juice of one lemon
- 1 teaspoon saffron filaments
- 2 cubes MAGGI® Chicken Less Salt Bouillon
- 500 ml water
- 4 tomatoes, peeled and diced
- Pinch of fresh tarragon, chopped
- Pinch of fresh thyme, chopped
- Pinch of white ground pepper
- 2 tablespoons white vinegar
For the celery root mousse:
- 1 small celery root
- 2 tablespoons butter
- 2 tablespoons reduced fat cooking cream
- Pinch of white ground pepper
Preparation
Cook the celery root in boiling water. Process to a puree. Transfer to a sauce pan and stir over medium heat to dry the puree. Add the butter, cream and white pepper and set aside.Thinly slice the celery ribs on a slight diagonal. Dip briefly in boiling water and refresh immediately.
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.
To prepare the sauce, stir the saffron threads and MAGGI® Chicken Less Salt Bouillon cubes into the water. Boil then add the diced peeled tomatoes and the chopped herbs. Season to taste with freshly ground pepper.
Place the fish fillet in an oven-proof dish and pour in the white vinegar and sauce. Bake for about 8 minutes at 190 °C. Ladle some sauce onto the warmed plates and top with the fillets.
ليست هناك تعليقات:
إرسال تعليق