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MICHAELGLASSCOOK
Fish fingers on fennel with parsnip chips
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Ingredients
Directions
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Heat half of the baking product and stir fry the fennel rings for about 4 minutes.
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Add the sifted tomatoes, thyme, salt and freshly ground pepper and simmer for about 15 minutes without the lid.
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Heat frying oil for the parsnip crisps at 160 ° C. Arrange the parsnips, possibly with a cheese slicer, into long thin strips.
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Fry the fish fingers in the rest of the baking product in 2-3 minutes per side until golden brown and done.
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Fry the parsnip rolls per handful in a frying basket in the frying oil in 30 seconds to 1 minute light brown.
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Let the chips drain in a colander covered with kitchen paper.
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Spread the fennel over hot plates and place the fish fingers on it. Sprinkle the chips with salt and place them around.
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Tasty with garlic or curry sauce.
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20 minMain dishsunflower oil, green curry paste, baking flour, green coal, root, kohlrabi, cooking cream, deep-frozen stir-shrimp, quick-cooking rice, yellow rice, peanut, unsalted cashew nut, coriander,vegetable curry with prawns -
30 minMain dishleg ham, butter lettuce, iceberg lettuce, sour apple, curry powder, peanut oil, olive oil, chip off bread, yellow bell pepper, Red pepper, yogurt, sour cream, curry ketchup, Curry sauce,leg ham salad with warm apple and curry dressing -
20 minMain dishonion, fresh parsley, kidney beans in pot, white beans in pot, traditional olive oil, sifted tomatoes in a pack, beef tartar, medium sized egg,tartare with white beans in tomato sauce -
30 minMain dishpotatoes, butter, oranges, shoulder chops, Broccoli, onion, parsley,chop with orange gravy
Nutrition
650Calories
Sodium0% DV0g
Fat72% DV47g
Protein36% DV18g
Carbs11% DV34g
Fiber0% DV0g
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