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: Fish petals, vegetables julienne, and beurre blanc, Sauce Normande (for fish), Salmon rillettes, Scallops with sorrel and Noilly Prat, Pollack Parmentier, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Baked sea bass fillet with lemon and tarragon, Pollack fillet baked with rice and vegetables., Sea bass with coriander cream en papillote, Creamy "terre et mer" pots, ... 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: Vol-au-vent, Pan-fried salmon with white cabbage, Spaghetti Carbonara, Coconut-vanilla cream for Elsa , Potato and cheese pie, ... All |
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You should use the whole eggs.