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Fish fingers on fennel with parsnip chips
 
 
3 ServingsPTM35 min

Fish fingers on fennel with parsnip chips


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Directions

  1. Heat half of the baking product and stir fry the fennel rings for about 4 minutes.
  2. Add the sifted tomatoes, thyme, salt and freshly ground pepper and simmer for about 15 minutes without the lid.
  3. Heat frying oil for the parsnip crisps at 160 ° C. Arrange the parsnips, possibly with a cheese slicer, into long thin strips.
  4. Fry the fish fingers in the rest of the baking product in 2-3 minutes per side until golden brown and done.
  5. Fry the parsnip rolls per handful in a frying basket in the frying oil in 30 seconds to 1 minute light brown.
  6. Let the chips drain in a colander covered with kitchen paper.
  7. Spread the fennel over hot plates and place the fish fingers on it. Sprinkle the chips with salt and place them around.
  8. Tasty with garlic or curry sauce.

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Nutrition

650Calories
Sodium0% DV0g
Fat72% DV47g
Protein36% DV18g
Carbs11% DV34g
Fiber0% DV0g

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