Carp with Beer Sauce
Ingredients
- Ingredients
- 1 kitchen ready Carp (1800 grams)
- 6 Tbsps Vinegar
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, about 250 grams)
- 1 onion
- 4 Tbsps butter
- 1 bay leaf
- 2 peppercorns
- salt
- freshly ground peppers
- 1 generous pinch ground allspice
- ¾ l light beer
- 50 grams Gingerbread sauce
- 1 Tbsp Pastry flour
- 1 tsp Lime juice
- 1 pinch sugar
Preparation steps
Cut off carp head. Rinse fish thoroughly and drizzle with vinegar. Let rest, covered, for about 30 minutes in the refrigerator. Rinse and peel soup vegetables. Peel onion and chop. Heat butter in a pan and saute onion and salad vegetables for about 5-10 minutes. Add 400 ml (approximately 1 2/3 cup) of warm water with spices and simmer for 15 minutes.
Add half of beer and simmer for 5 minutes more. Crumble gingerbread and soften in remaining beer. Add to vegetables and bring to a boil. Add carp and simmer for 25-30 minutes. Cut fish cut into pieces and arrange on a preheated platter, keep warm.
Strain sauce through a sieve. Mix flour with a little cold water and add to sauce, simmer until sauce thickens. Season with salt, pepper, lime juice and sugar to taste. Drizze sauce over fish and garnish with parsley and lime wedges. Serve with potatoes, if desired.
