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Ingredients
- 1 - 2 Stängel Dill abgezupft
- Wasser zum Kochen
- ½ TL Salz und etwas mehr zum Kochen
- 2 Knoblauchzehen
- 20 g Butter
- 150 g Porree in dünnen Ringen
- 20 g Tomatenmark
- 400 g passierte Tomaten aus der Dose
- 200 g Sahne
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - ½ TL Pfeffer
- 2 Prisen Zucker
- 500 g Bandnudeln
- 400 g Lachsfilet, frisch, ohne Haut in Stücken (3 cm)
- 100 g Krabben, geschält
- Nutrition
- per 1 Portion
- Calories
- 938 kcal / 3923 kJ
- Protein
- 43 g
- Fat
- 38 g
- Carbohydrates
- 104 g
- Fiber
- 5.9 g
- Saturated fat
- 18 g
- Sodium
- 298 mg
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