Marinated Whitefish with Fried Potato Chips

Rinse the fish fillets, pat dry and place in a shallow dish. Bring 1 liter (approximately 4 cups) water and 3 tablespoons salt to a boil and pour over the fish fillets. Marinate in brine, refrigerated for about 24 hours.

Peel the carrot and cut into thin slices. Rinse and trim the fennel, remove the hard stalk and cut into narrow strips. Peel the onion and also cut into narrow strips.

In a saucepan combine all marinade ingredients with 500ml (aproximately 2 cups) of water, 2 tablespoons salt, sugar and the vegetables. Simmer for about 15 minutes. Soften the gelatin in cold water for 10 minutes and then add to the mixture, stirring until dissolved.

Remove the fillets from the first marinade, Rinse, pat dry and place in a clean, flat dish. When the gelatin has cooled to lukewarm, pour it over the fish and return to the refrigerator, covered for 2-3 days.

For the chips, rinse and peel the potatoes, and cut into thin slices. Pat dry on paper towels and fry in a hot pan with plenty of oil until golden brown. Drain on paper towels and season with salt.