Carp in beer sauce

Name: Carp in beer sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg ready-to-cook carp (let the fishmonger cut it in half lengthwise); 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 (approx. 700 g) bunch of greens; 1 Bay leaf; 6 Juniper berries; 1 TEASPOON Peppercorns; 1/2 TEASPOON Allspice seeds; 100 g Breakfast cake; 0,33 l Black beer or malt beer (e.g. Köstritzer); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 15 g cold butter; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg ready-to-cook carp (let the fishmonger cut it in half lengthwise)
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 (approx. 700 g) bunch of greens
1 Bay leaf
6 Juniper berries
1 TEASPOON Peppercorns
1/2 TEASPOON Allspice seeds
100 g Breakfast cake
0,33 l Black beer or malt beer (e.g. Köstritzer)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
15 g cold butter
7-10 Tbsp Parsley

Directions

1
Wash the carp, dab dry and cut into strips about 5 cm wide. Sprinkle with lemon juice, salt. Clean or peel and wash the soup greens. Cut 2/3 of the soup vegetables into pieces.
2
Cut the rest of the soup vegetables into fine strips. Bring 2 litres of salt water to the boil in a shallow, wide pot. Add the soup greens, laurel, juniper berries, peppercorns and allspice seeds. Cover and simmer for about 10 minutes.
3
Dice the breakfast cake and soak in beer. Let carp steep in the prepared stock for about 15 minutes at low heat. Remove carp carefully and keep warm. Puree breakfast cake in beer.
4
Add 400 ml fish stock, simmer for 15 minutes. Cook the vegetable strips in boiling salted water for 3-5 minutes, drain. Season sauce with salt, pepper and sugar. Refine with butter. Heat carp in the sauce.
5
Serve carp, sauce and vegetables in portions garnished with parsley. Boiled potatoes taste good with it.