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 |
1,882 Kcal or 7,880 Kj | 123 gr | 33 gr | 151 gr |
94 % | 47 % | 3 % | 23 % |
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: Salmon rillettes, Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Sauce Normande (for fish), ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Fish fillet with preserved lemons, Tahitian style fish, Nicholas's fish, Fillet of pollack cooked in two stages, ... 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: Spicy roast cauliflower gratin, Baker's tuna and mushroom tart, Vol-au-vent, Pan-fried salmon with white cabbage, Du Barry soup, ... All |
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You should use the whole eggs.