Last modified on: May 31th 2020
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
30 min. | 23 min. | 53 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
6,339 Kcal or 26,540 Kj | 221 gr | 148 gr | 540 gr |
235 % | 63 % | 10 % | 61 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
204 Kcal or 854 Kj | 7 gr | 5 gr | 17 gr |
8 % | 2 % | <1 % | 2 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
352 Kcal or 1,474 Kj | 12 gr | 8 gr | 30 gr |
13 % | 3 % | 1 % | 3 % |
Fish fillet: You can check-out other recipes which use it, like for example: Sea bass with Indian spices, Crunchy little pieces of fish, Fish fillet with preserved lemons, Baked sea bass fillet with lemon and tarragon, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... All | |
Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Green beans "Napoléon", Pain perdu, Pasta with mustard-cream sauce, Sorrel omelette, Smoky potato and potimarron gratin, ... All | |
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Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?