Remove the skin and bones from the fillets. Sprinkle the fish with a little juice of a lemon and season with salt. Cut each fillet once diagonally. Bring the fish skin and bones to a boil with two cups of water and strain through a sieve. Boil this clear soup a little bit, now stir in the butter. Add salt, bell pepper strips and parsley. Season with a squeeze of lemon juice.
Peel the carrots and cook them covered with water. Then cut into slices and toss in a saucepan with 1 cup butter, salt, carrot cooking water and parsley.
Remove the peel from the potatoes and cut them into thin strips. Soak them briefly and then squeeze them well. Then wrap each piece of fish fillet in a potato coat and roast in a frying pan with oil for three minutes on each side. Then place the fish pan in the oven for three minutes at medium heat.
Arrange on the plate like this:
on one side pour a little bit of sauce, put on it two pieces of fillet. Next to it arrange the carrot vegetables.
Georg Gross recommends a South Tyrolean Chardonnay.
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