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