Coupe Set
Salmon tartare
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
Tartar:
500 g salmon
Guacamole:
200 g avocado diced
15 g olive oil
0.25 g kampot Rouge pepper ground
0.3 g himalayan salt
10 g lime juice
0.2 g drops of liquid garlic concentrate
80 g cocktail tomatoes
Wasabi cream:
- 200 g creme fraiche
- 5 g wasabi paste
- 2 g lime juice
- 6 g coriander oil
Recipe preparation
Tartar:(1) Cut the salmon into cubes and mix with a little salt and dried ground piri piri and pour into a Pacossier® cup.
(2) Process once with the coupe set knife and season to taste.
(2) Process once with the coupe set knife and season to taste.
Guacamole:
(1) Dice avocado, combine with remaining ingredients and pour into a Pacossier® beaker.
(2) Process once with the coupe set knife and season to taste.
(3) Chop the cocktail tomatoes and add to the guacamole.
(2) Process once with the coupe set knife and season to taste.
(3) Chop the cocktail tomatoes and add to the guacamole.
Wasabi cream:
(1) Place all ingredients in a Pacossier® beaker.
(2) Whip 2 times with overpressure using the whipping disk and season with the cilantro oil.
(2) Whip 2 times with overpressure using the whipping disk and season with the cilantro oil.
Photo: FrontRowSociety
Pacojet settings
Mode: CuttingPressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no