Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
281
Calories
31g
Protein
11g
Fat
10g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Sauce | not in our table | 0 |
| Chervil | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 dl Normande sauce
- 1 nice shallot
- 2 tbsp chopped tarragon
- 1 tbsp chopped chervil
- 1 medium tomato
- 2 pinches of black pepper
- 2 tbsp white wine
- 2 tbsp white wine vinegar
- 2 tbsp veal stock
- 7 salted anchovy filets
- a dash of cayenne
Directions
1
Prepare the Normande sauce and keep warm.
2
Chop the shallot, tarragon and chervil.
3
Boil and peel the tomato, then dice it.
Recipe sourced from
fandom