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 |
5,646 Kcal or 23,639 Kj | 369 gr | 98 gr | 453 gr |
282 % | 142 % | 9 % | 69 % |
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, Fish petals, vegetables julienne, and beurre blanc, Scallops with sorrel and Noilly Prat, Sauce Normande (for fish), Salmon with sorrel, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Fish in a seed crust, Baked sea bass fillet with lemon and tarragon, Fish "à la Bordelaise", Parcels of fish fillet in spinach, "Land and sea" kebabs, ... 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: Fisherman's Ragout, Clafoutis batter, Baked potoatoes with herb butter or cream , Montagnon rice, Alpine gratin, ... All |
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You should use the whole eggs.