Fish Variation
Pacojet AG; Recipe for 1 Pacotizing Beaker.
Step 1: Filling the Pacotizing Beaker
Preparation Time: 10 minutes
(1) Cut the fish filet into pieces, (2) mix all ingredients, (3) pour into a pacotizing beaker and (4) freeze at -22°C / -8°F for at least 24 hours. (5) Pacotize twice to receive the base recipe.
Step 2: Preparing the Pacotized Menu; 7 - 14 Portions
Flan: (1) Gently whip 50 g of the base recipe, (2) add 50 g heavy cream (3) pour into moulds and (4) steam at 85°C / 185°F for 40 minutes.
Roulade: (1) Gently whip 100 g of the base recipe, (2) if desired add 2 saffron threads. (3) Spread mixture onto clingfilm, (4) roll into a roulade, (5) wrap the roulade in tinfoil and (6) steam at 85°C / 185°F for 40 minutes
Ingedients per Pacotizing Beaker
|
|
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|---|---|---|
| 350 | g | Fish filet |
| 130 | g | Vegetable stock |
| 260 | g | Heavy cream |
| 8 | g | Salt |
WHEN COOKING BECAME SWISS.™