Carp Polish

Rating: 3.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Divide the carp halves into portion pieces. Rinse and pat dry. Rub with salt and pepper and sprinkle with a little bit of lemon juice.

Remove the peel from the onions and chop them. Clean the leek, cut in half lengthwise, rinse thoroughly and cut into small pieces.

Peel, rinse and finely dice the carrot. Heat the light butter or butter in a casserole. Stir-fry the vegetables and finely chopped parsley in it. Extinguish with the beer.

Add bay leaf spice, cloves, chopped gingerbread and raisins. Bring to a boil and simmer for 10 minutes at low temperature, stirring constantly.

Add the pieces of carp. Bring to a boil and cook at low temperature for 10 minutes. Keep the fish warm.

Cook the sauce. Take out the bay leaf spice and clove. Season the sauce with sugar, salt, pepper and juice of one lemon. Pour over the fish pieces.

Serve with fresh crusty white bread.

Have fun with this fine cake!

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