Black Beer Carp

Rating: 3.37 / 5.00 (114 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Bring to a boil about ¾ liter of water with vinegar, salt, peppercorns, bay leaf and coarsely chopped onion. Boil for about 5 minutes until simmering, then reduce heat and add the carp fillets. Let fillets steep for 8-10 minutes depending on size, remove and keep warm. Strain the broth and reserve. For the sauce, heat lard in a pan and toast the gingerbread crumbs over low heat. Add almonds, nuts, dried plums as well as raisins and stir in honey. Spoon in some fish stock until the sauce is plump. Pour in beer and let everything boil down again until the sauce is nice and creamy. Stir in powidl to taste. Put the carp fillets back into the sauce, turn once and heat briefly over a low heat.

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