Colorful pan for seafood

For 2 people
  • 1 pack (500 g) frozen seafood
  • 1 Bundle Spring onions
  • 4 Tomatoes
  • 1 Bund Dill
  • 1 Garlic clove
  • 2 EL Oil
  • 1/8 l dry white wine
  • 150 g Crème fraîche
  • Salt
  • Pepper
30 minutes
Let the seafood thaw a little. Clean and wash the spring onions and cut into large pieces. Scald tomatoes with hot water, rinse with cold water and peel off the skin. Cut tomatoes into wedges.
Wash the dill, put something aside for garnish. Finely chop the rest. Peel the garlic and press it through the garlic press. Heat oil in a pan. Fry the seafood in it. Add the garlic and spring onions and sauté briefly.
Add the wine and crème fraîche and bring to the boil once. Season with salt and pepper. Fold in tomatoes and dill. Garnish with dill flags. Baguette tastes good with it.
1 person approx.:
  • 650 kcal
  • 2730 kJ
  • 42 g protein
  • 37 g fat
  • 20 g carbohydrates


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