Pike ravioli poached in beetroot leaf

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Pour the pike meat, cream and salt into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® twice, cut the yellow beetroot into thin slices and wrap the pike farce in them. Poach the ravioli in steam at 90 °C.

Tip: Serve with dandelion pesto and beef broth.

Recipe and picture: Carlos Navarro