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 |
3,764 Kcal or 15,759 Kj | 246 gr | 65 gr | 302 gr |
188 % | 95 % | 6 % | 46 % |
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: Pollack Parmentier, Sauce Normande (for fish), Scallops with sorrel and Noilly Prat, Salmon "en papillote" with small vegetables, Fish petals, vegetables julienne, and beurre blanc, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Fisherman's Ragout, Fish terrine with spinach and tomatoes, Sea bass with Indian spices, 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: Chocolate cream, Quick prawn curry, Nicholas's fish, Du Barry soup, Scallops with cabbage julienne, ... All |
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You should use the whole eggs.