Jewish Carp Old Leopoldstadt Style

Clean, scale and gut the carp, collecting the blood in a bowl filled with a little vinegar. Cut the carp into equal pieces and salt them, setting aside the head and the scallop. You can also ask the fishmonger to do this work. Put cleaned root, peeled onion, garlic and peppercorns in water and boil until root is soft. Strain everything through the liquid soap and bring the broth to a boil again in a pot as large as possible, add the carp head and boil for 10 minutes. Only then add the other pieces of carp and let them simmer until they are completely cooked. Meanwhile, for the sauce, mix flour, pepper, parsley, paradeis pulp, fish blood, the finely chopped beuschel as well as 3/4 of the almonds and the sugar well together and stir into the broth with the fish pieces. Note: If you don’t have or don’t want to use fish blood, increase the amount of flour to give the sauce the right consistency! Bring the broth to a boil, carefully remove the fish pieces, arrange them on a preheated dish and cover with aluminum foil. Let the sauce reduce a bit more, if necessary, until it has a nice, creamy consistency, and season again. Before serving, remove the aluminum foil, sprinkle the carp pieces with the remaining almonds and pour the sauce all around.

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