Coupe Set

Char rillette

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g char fillet
120 g crème fraîche
6 g salt
5 g lemon zest
50 g lemon juice
12 g dill

Recipe preparation

(1) Finely chop the dill and remove the bones and skin from the char fillet. Cook the char fillet on an oiled baking tray in the oven at 160 °C for 6 minutes, leave to cool and pour into a pacotizing® beaker.
(2) Cut once with the coupe set knife, season with the remaining ingredients and serve with a fresh baguette.

Recipe: Jan Hartwig

Pacojet settings

Mode: cutting
Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no