Fish fingers on fennel with parsnip chips

Name: fish fingers on fennel with parsnip chips
Total time: 35 min
Yield: 3
Ingredients: 6 tablespoon liquid baking product; 6 tablespoon peanut oil; 2 fennel bulb; 200 milliliters sifted tomato; 1 teaspoon dried thyme; 1 teaspoon dried Italian herbs; 10 fish stick; oil; 2 parsnip

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.