Poached Char with Vegetable Crisps

Cut unpeeled potatoes into thin slices. Rinse and trim parsnips and cut into thin slices. Peel garlic and cut into slices. Peel carrot and cut into thick slices. Heat oil in a heavy pot. Holding a wooden spoon into the oil when the spoon blisters then has the oil at the right temperature. Deep-fry vegetables in small portions in hot oil until crispy and drain on kitchen paper. One may also use other hard vegetables as desired.

Rinse fish fillets, pat dry and season with salt. Squeeze lemon and mix juice with water. Boil fish in lemon water with parsley. Remove from heat and let it simmer 5 min. until done. Drain.