Last modified on: December 29th 2018
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
22 min. | 16 min. | 38 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
941 Kcal or 3,940 Kj | 62 gr | 16 gr | 76 gr |
47 % | 24 % | 2 % | 11 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
78 Kcal or 327 Kj | 5 gr | 1 gr | 6 gr |
4 % | 2 % | <1 % | 1 % |
Per mousselines | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
94 Kcal or 394 Kj | 6 gr | 2 gr | 8 gr |
5 % | 2 % | <1 % | 1 % |
Fish fumet: You can check-out other recipes which use it, like for example: Sauce Normande (for fish), Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, Scallops with sorrel and Noilly Prat, Salmon with sorrel, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, Fisherman's Ragout, Rolls of fish in smoked ham, Erika's ceviche, Sea bass with coriander cream en papillote, ... All | |
Sauce Normande (for fish): You can get more informations, or check-out other recipes which use it, for example: | |
Cream: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Purée of Jerusalem artichokes with foie gras, Eggs Arsène, Breton Pie, Feta and spinach brik pie, ... All |
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You should use the whole eggs.