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 |
1,264 Kcal or 5,292 Kj | 220 gr | 1 gr | 42 gr |
63 % | 85 % | <1 % | 6 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
90 Kcal or 377 Kj | 16 gr | < 1 gr | 3 gr |
5 % | 6 % | <1 % | <1 % |
Per mousselines | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
32 Kcal or 134 Kj | 6 gr | < 1 gr | 1 gr |
2 % | 2 % | <1 % | <1 % |
Fish fumet: You can check-out other recipes which use it, like for example: Scallops with sorrel and Noilly Prat, Sauce Normande (for fish), Salmon with sorrel, Salmon "en papillote" with small vegetables, Pollack Parmentier, ... All | |
Fish fillet: You can check-out other recipes which use it, like for example: Baked sea bass fillet with lemon and tarragon, Pollack fillet baked with rice and vegetables., Fisherman's Ragout, Fish fillet in express cooking envelope, 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: Rice à la grecque, Chocolate tart, Loin of pork with herbs and julienne vegetables , Bounty-style tart for Alison, Chocolate cake, ... All |
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You should use the whole eggs.