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 |
3,652 Kcal or 15,290 Kj | 238 gr | 25 gr | 222 gr |
183 % | 92 % | 2 % | 34 % |
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: Scallops with sorrel and Noilly Prat, Salmon "en papillote" with small vegetables, Salmon rillettes, Salmon with sorrel, Pollack Parmentier, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Parcels of fish fillet in spinach, Tahitian style fish, "Land and sea" kebabs, Creamy "terre et mer" pots, Sea bass with coriander cream en papillote, ... 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: Spicy roast cauliflower gratin, Artichoke Soup, Gratin of beet tops and potatoes, Caesar salad, Baker's chicken and potato tart, ... All |
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You should use the whole eggs.