When slaughtering the carp, collect the blood, stir heartily with a little vinegar and let stand. Gut the carp (do not damage the gall), rinse it, season the inside with salt, add a peeled raw potato and place the fish upright in the pan. Boil onions and spices with water, pour over carp and cook fish in heated broiler or stove for 35-45 min until dorsal fin can be pulled out. Put carp on preheated plate, strain clear soup and stir in carp blood (whisk!). Add beer, gingerbread crumbs, scalded raisins and almond kernels, let it boil up and let the carp steep in the sauce for 5 minutes. At the end melt butter in it.
Author’s note: Polish-style carp was one of the festive Christmas dishes. It was usually served with boiled potatoes.
Tip: Stock up on high-quality spices – it pays off!