Products Needed:
2 1/5 lb. carp
4/9 lb. vegetables (carrot, onion, celery root)
1 lemon
1/2 cup dry red wine
1/3 tsp. ginger ground
4-5 peas allspice
1 bay leaf
1 cup beer
2 tbsp. butter
1 1/2 tbsp. wheat flour
2-3 small bits of sugar
salt
2 oz. spice cakes
1 tbsp. plum jam
1 oz. raisins
2 oz. almonds
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Directions: Cut vegetables, pour with 1 liter of hot water and cook. Add red wine, lemon zest slice, pepper, ginger and the juice of lemon halve, salt and filter.
Bathe carp, take the blood in the bowl, add the juice of lemon halve. Cut the fish, salt and refrigerate for 20 minutes. Then cook for 25 minutes in hot broth over law heat. Take out the fish, cook through the broth until 0,75 liter.
Heat the sugar until brown, cool, pour 4 tablespoons of water and boil. Dry flour. Heat the butter, add flour, stir up. Pour cakes with 0,25 liter of fish stock, cook through and cream.
Mash vegetables, add carp blood, cakes, beer, sugar caramel, jam, minced almonds, raisins and butter with flour. Mix the mass with the stock and cook through over law heat for 15 minutes. When serving, pour the fish with hot sauce.
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