Farces, terrines and pâtés
Fish farce with spinach and lime
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300 g fish fillets
300 g full cream
80 g lime juice
100 g spinach
10 g salt
Recipe preparation
(1) Cut the fish fillets into cubes approx. 2 cm long (fish cuttings can also be used). Blanch the spinach in salted water and rinse in ice water. Squeeze out, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® twice with overpressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes