Carp and Vegetable Stir Fry

Rinse the lemon, cut and reserve 2 pretty slices and squeeze the juice from the rest. Drizzle the fish with 1 teaspoon juice. Let stand 5 minutes, pat dry and then saute briefly in hot butter on both sides and remove from the pan.

Thoroughly rinse the carrots and salsify and peel, then cut into sticks. Cook the salsify in boiling salted water for 3 minutes. Rinse with cold water and drain. Slice the scallions. Heat the butter in a pan and saute the vegetables, pour in broth and the remaining lemon juice, place the fish on top each with 1/2 slice of lemon. Cover and cook 8 minutes or until fish is done and vegetables are crisp-tender.