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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 Less Salt Chicken Stock 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.
Per Portion of 300g
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