Filter
Reset
Sort ByRelevance
MICHAELGLASSCOOK
Fish fingers on fennel with parsnip chips
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat half of the baking product and stir fry the fennel rings for about 4 minutes.
-
Add the sifted tomatoes, thyme, salt and freshly ground pepper and simmer for about 15 minutes without the lid.
-
Heat frying oil for the parsnip crisps at 160 ° C. Arrange the parsnips, possibly with a cheese slicer, into long thin strips.
-
Fry the fish fingers in the rest of the baking product in 2-3 minutes per side until golden brown and done.
-
Fry the parsnip rolls per handful in a frying basket in the frying oil in 30 seconds to 1 minute light brown.
-
Let the chips drain in a colander covered with kitchen paper.
-
Spread the fennel over hot plates and place the fish fingers on it. Sprinkle the chips with salt and place them around.
-
Tasty with garlic or curry sauce.
-
25 minMain dishfresh spinach, bone-free wild salmon fillet, Mexican burritos, water, garden peas, creme fraiche, water,burritos with salmon, spinach and peas
-
55 minMain dishvega nuts-mushroom bread, fresh flat parsley, cressmint anise, fresh chives, press mandarin, dried tarragon, young leaf lettuce with lamb's lettuce, truffle oil, Parmigiano Reggiano,nut-mushroom bread
-
20 minMain dishpizza dough bottom, creme fraiche, mushroom mix, Salumific tartufo, ricotta, gruyere, black olives Tapenade, arugula,pizza with mushrooms and salami tartufo
-
20 minMain dishmultigrain rice, mayonnaise, cucumber, onion, Cherry tomatoes, young capuchins, mature farmhouse cheese 30, oak leaf lettuce melange,meal salad with multigrain rice
Nutrition
650Calories
Sodium0% DV0g
Fat72% DV47g
Protein36% DV18g
Carbs11% DV34g
Fiber0% DV0g
Loved it