Clean, wash and drain the salad. Set aside 4 small, bowl-shaped salad leaves. Wash parsley and chives, shake dry. Pluck the parsley leaves from the stalks and chop them. Cut the chives, except for 8 nice tips, into fine rolls. Mix chopped parsley and chive rolls with yoghurt, season with salt, pepper and sugar
Clean, wash and slice the fennel lengthwise. Cut the hard stalk out of the slices so that the segments still stick together. Whisk the egg and 4 tablespoons of water, season with salt and pepper. First pull the fennel slices through the egg mixture, then turn in breadcrumbs. Heat oil in a pan. Melt butter in it. Fry the fennel in portions for 5-6 minutes while turning, remove and keep warm. Fry the remaining fennel in the same way.
Arrange fennel and salad on plates. Divide the dip into 4 small salad leaves and add. Garnish with chive tips