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Ingredients
Fond
- 20 Garnelen, roh, groß, geschält
- 2 Knoblauchzehen
- 30 g natives Olivenöl
- 1 TL Paprika edelsüß
- 100 g Wasser
- 100 g trockener Weißwein
Seeteufel und Sauce
- 120 g Porree nur weiße Anteile, in Stücken
- 80 g natives Olivenöl
- 20 g Mehl
- 100 g Tomatensauce
- 1 ½ TL Salz
- 2 Prisen Pfeffer
- 1000 g Seeteufelfilet, ohne Haut und Gräten in Medaillons (à 70-80 g)
- 2 EL Schnittlauch in Röllchen
- Nutrition
- per 1 Portion
- Calories
- 184 kcal / 768 kJ
- Protein
- 20 g
- Fat
- 10 g
- Carbohydrates
- 2 g
- Fibre
- 0.5 g
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