Carp in beer sauce

Name: Carp in beer sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg kitchen supplies. Carp (let the fishmonger cut it in half lengthwise); 4 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, sugar; 1 g bunch of greens; 1 Bay leaf; 6 Juniper berries; 1/2 TEASPOON Allspice seeds; 1 TEASPOON Peppercorns; 100 g sauce gingerbread; 1 (0,33 l) bottle of black or malt beer; 1-2 TABLESPOONS cold butter

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg kitchen supplies. Carp (let the fishmonger cut it in half lengthwise)
4 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, sugar
1 g bunch of greens
1 Bay leaf
6 Juniper berries
1/2 TEASPOON Allspice seeds
1 TEASPOON Peppercorns
100 g sauce gingerbread
1 (0,33 l) bottle of black or malt beer
1-2 TABLESPOONS cold butter

Directions

1
Wash the carp, dab dry and cut into approx. 5 cm wide slices. Sprinkle with lemon juice and salt. Clean or peel and wash the soup greens. Cut 2/3 into pieces, the rest into fine strips
2
Bring a good 2 l salted water, coarse soup vegetables, bay leaf, juniper, allspice and peppercorns to the boil in a wide pot. Cover and simmer for about 10 minutes. Crumble the cake and soak in beer
3
Let the carp steep in the stock at low heat for about 15 minutes. Carefully lift out and keep covered warm. Finely mash the cake and beer. Fill up with 400 ml fish stock, bring to the boil, simmer for about 15 minutes
4
Steam the vegetable strips in little boiling salted water for 3-5 minutes. Season the sauce to taste, beat butter into it. Arrange carp pieces with sauce and vegetable strips. Boiled potatoes taste good with it