Peel carp, clean, divide head and tail. Take the fillet with skin and cut into portion pieces. Cook tail and head in 1,5 liter of salted water. Filter the stock. Bathe hard and soft roe apart in salted water.

Sautee flour in butter, dissolve with cooled fish stock, stir well up and boil.

Add chopped roots and cook for 5 minutes. Dress with dissolved flour, add vinegar, spices, roe and fish slices. Cook for 20 minutes until done.

Serve with toasts and chopped greens.

To make toasts, cut bun into cubes and fry in butter.