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 |
941 Kcal or 3,940 Kj | 62 gr | 16 gr | 76 gr |
47 % | 24 % | 2 % | 11 % |
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 with sorrel, Salmon "en papillote" with small vegetables, Pollack Parmentier, Salmon rillettes, Sauce Normande (for fish), ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Fisherman's Ragout, "Land and sea" kebabs, Crunchy little pieces of fish, Fish fillet with preserved lemons, Nicholas's fish, ... 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, Blanquette of veal, Mushroom velouté, Cream sauce with Vin Jaune, Loin of pork with herbs and julienne vegetables , ... All |
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You should use the whole eggs.