Paco Jet Halibut Mousse

Many people believe that the Pacojet is only used in the pastry kitchen, but that couldn't be further from the truth! We use the Pacojet in a variety of different culinary preparations for the savory kitchen. One of our most widely used techniques is using the Pacojet to make mousses. In this case, we use a scallop and butter mousse to create an incredibly smooth texture that does not have to be run through a tamis. It comes out exceptionally smooth after Pacotizing.

• Servings
• Dish Side
• Time 45 minutes
• Skill Advanced