In a medium saucepan, combine red beet juice and lime juice and bring to a boil.

Add butter, salt and pepper. Reduce heat and simmer for 20 minutes. Remove from heat and set aside. Heat olive oil in a large skillet over medium heat.

Add spinach and cook for 1 minute. Salt and pepper to taste.

Season char fillets with salt and pepper on both sides.

Heat olive oil in a large saute pan over medium heat. Place char, skin side down, in pan and sear for 4 minutes.

Scrub potatoes and slice paper thin.

Rinse sliced potatoes under running tap water for 5 minutes. Spread potato slices on a paper towel and pat dry.

Heat canola oil over high heat in a medium skillet. Add potato slices to skillet and fry until golden brown, approximately 2 minutes.

Remove potatoes from oil and place on paper towels. Season with salt and pepper to taste.

To serve:

Divide spinach into four equal parts, and put spinach in the bottom of four large bowls. Pour beet juice around the spinach.

Place char on spinach and garnish with potato chips.

Feb 12, 97.