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 |
4,226 Kcal or 17,693 Kj | 147 gr | 99 gr | 360 gr |
211 % | 57 % | 9 % | 55 % |
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: Fish in white wine, Fish Mousselines, Firied fillet of sea bream with polenta, Fish terrine with spinach and tomatoes, Tahitian salad, ... All |
![]() | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Asparagus "en petit pois", Smoked eggs, Broccoli savoury custard, Layered Leek and Egg Gratin , Sausage with duchess potatoes and a Mont d'Or fondue , ... All |
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The 2 comments already posted on this recipe
Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?