With plenty of healthy omega-3 fatty acids from carp, the vessels remain supple and the heart healthy. These polyunsaturated fatty acids also improve the ability to concentrate and stimulate memory. The fish is also rich in protein and thus supports muscle building and maintenance.
Instead of carp, this dish can also be prepared with salmon.
- 1 kitchen-ready Carp (about 1800 grams)
- 6 tablespoons Vinegar
- 50 grams raisins
- 1 bunch Soup vegetables
- 1 onion
- 4 tablespoons butter
- 400 milliliters warm water
- 1 bay leaf
- freshly ground peppers
- 1 generous pinch ground allspice
- ¾ liter Malt beer (or Altbier)
- 50 grams Gingerbread
- 1 tablespoon Pastry flour
- ½ teaspoon lemon juice
- 1 pinch sugar
Trim the head and tail off carp. Cut carp in half lengthwise, then cut each half into 3 serving pieces. Rinse the fish thoroughly, drizzled with vinegar, and let it marinate for 30 minutes. Soak the raisins in warm water.
Rinse and chop soup vegetables. Peel and dice the onion. Sauté in butter with the chopped vegetables in a pot for 5–10 minutes. Add the water with the spices and simmer for 15 minutes. Pour in half of the beer and leave for 5 minutes.
Soften the gingerbread in the remaining beer and add to the vegetables and bring to a boil. Add the carp pieces and raisins and gently simmer 15–20 minutes. Put the pieces of fish on a pre-warmed plate. Mix the flour with sauce to thicken and season with salt, pepper, lemon juice, and sugar to taste. Top the sauce with the fish to serve.