Carp with Polish Sauce

A cake recipe for all foodies:

Scale the carp, trim the head and tail. Properly gut the fish, not damaging the gall bladder, and rinse under running water. Clean and coarsely chop onions, carrots and celery. Put in a saucepan with carp head, bay spice, cloves and tail and pour the beer. let it boil and do 30 min. on medium heat, then strain.

Heat the butter in a saucepan, add the sugar and flour and sweat until medium brown, add the fish stock and cook for 10 minutes.

Add the grated sauce gingerbread, raisins and sliced almond kernels. Season the sauce with vinegar, salt and freshly ground pepper.

Add the carp, cut into portions, to the sauce and simmer for approx.

20 minutes.

Recommended side dishes: boiled or parsley potatoes, cucumber salad.

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