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 |
2,113 Kcal or 8,847 Kj | 74 gr | 49 gr | 180 gr |
106 % | 28 % | 5 % | 27 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
204 Kcal or 854 Kj | 7 gr | 5 gr | 17 gr |
10 % | 3 % | <1 % | 3 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
352 Kcal or 1,474 Kj | 12 gr | 8 gr | 30 gr |
18 % | 5 % | 1 % | 5 % |
Fish fillet: You can check-out other recipes which use it, like for example: Sea bass with Indian spices, Sea bass with coriander cream en papillote, Fillet of pollack cooked in two stages, Mexican ceviche, Pollack fillet baked with rice and vegetables., ... All | |
Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Asparagus "en petit pois", Croque-monsieur complet, Cervelle de Canut, Eggs with green asparagus and Parmesan cheese, ... All | |
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Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?