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 Main course & One Pot Meals - Non Vegetarian

February 2012
Poached King Fish Fillet in Orange Celery Broth

  1. Marinate fish fillet with salt, pepper and olive oil; apply carrot puree to one of the sides of the fillet.
  2. Roll up the fillet nicely and truss with a bamboo skewer to keep up the cylinder shape.
  3. Make a broth by reducing the orange juice, celery and basil leaves together over medium flame and adjust seasoning.
  4. Cook the fish roll in the broth till done (about 15 minutes).
  5. On a deep dish arrange the fish roll, pour in orange broth.
  6. Garnish with orange zest and fresh basil sprig.
Serves: 1
Preparation time: 20 minutes


  • King fish fillet 180 g (skinless, boneless)
  • Carrot 25 g (boiled and made to a smooth puree)
  • Orange juice 100 ml (fresh)
  • Celery 5 g (cut into thin strips)
  • Peppercorn, to taste
  • Salt to taste
  • Olive oil 15 ml
  • Basil 2 sprigs
  • Orange zest 5 g (cut into thin strips for garnish)
  • Lemon juice 10 ml

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