Pike perch farce dysphagia

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

400 g pike perch
7 g salt 
40 g egg white
200 g cream 
20 g maltodextrin

Recipe preparation

(1) Cut the pike-perch fillet without skin and bones into approx. 2x2 cm cubes. Mix with the remaining ingredients and fill into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® twice at normal pressure, then spread into a silicone fish mould and cook covered at 80°C steam to a core temperature of 60°C. Cool (freeze if necessary), remove from the mold and regenerate for serving.