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: Scallops with sorrel and Noilly Prat, Salmon with sorrel, Salmon rillettes, Sauce Normande (for fish), Pollack Parmentier, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, Pan-fried fish fillets, braised cabbage with Noilly Prat, Fish in white wine, Baked sea bass fillet with lemon and tarragon, Erika's ceviche, ... 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: Celeriac and mushroom gratin, Potatoes with prawns, Gratin of beet tops and potatoes, Potimarron and Parmesan tart, Ramekins of duchess potatoes, ... All |
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You should use the whole eggs.