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 |
1,826 Kcal or 7,645 Kj | 119 gr | 13 gr | 111 gr |
91 % | 46 % | 1 % | 17 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
91 Kcal or 381 Kj | 6 gr | 1 gr | 6 gr |
5 % | 2 % | <1 % | 1 % |
Per mousselines | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
91 Kcal or 381 Kj | 6 gr | 1 gr | 6 gr |
5 % | 2 % | <1 % | 1 % |
Fish fumet: You can check-out other recipes which use it, like for example: Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Sauce Normande (for fish), Salmon with sorrel, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Creamy "terre et mer" pots, Fisherman's Ragout, Sea bass with coriander cream en papillote, Pan-fried fish fillets, braised cabbage with Noilly Prat, Fish in white wine, ... 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: Crunchy verrines, Escalope of veal in a cream sauce, Tartiflette, Baker's chicken and potato tart, Artichoke Soup, ... All |
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You should use the whole eggs.