Carp with Polish-style Sauce

Ingredients

• 1500 gCarp
• 240 gCarrot
• 200 gParsnip
• 120 gParsley root
• 200 gOnion
• 200 gCeleriac
• 5 gGinger
• 2 gPepper
• 1 gClove
• 2 pcsBay leaf
• 500 mlBeer
• 500 mlWater
• 80 gButter
• 0.5 pcsLemon
• 100 mlRed wine vinegar
• 60 gWhite bread
• 100 mlRed wine
• 10 gSalt
• 800 gPotato

Instructions

1. 1

   Preparation

   • Gut, scale and gut the carp, split it and cut into serving pieces. Pat dry and set aside.
   • Peel and slice carrots, parsnips and parsley roots; slice the onions and celeriac. Finely chop the ginger.
   • Peel (optional) and prepare the potatoes (about 800 g for 4 servings).
2. 2

   Cook fish in broth

   • Put the prepared vegetables, ginger, 2 bay leaves, peppercorns and 2 cloves in a large pot.
   • Add 500 ml mild lager and 500 ml water, season lightly with salt and bring to a simmer. Cook 10–15 minutes until vegetables are aromatic.
   • Add the carp pieces, sprinkle with salt, add 80 g butter and the juice of ½ lemon, cover and simmer gently 12–15 minutes until fish is cooked.
3. 3

   Finish the sauce

   • Remove the fish and keep warm. Strain the cooking liquid through a sieve, pressing the vegetables to extract flavor.
   • Return the liquid to the pot, add 100 ml red wine and 100 ml red wine vinegar and bring to a boil.
   • Stir in 60 g grated white bread to thicken and simmer briefly until sauce is slightly thickened. Adjust seasoning.
   • Serve sauce over the fish and with boiled potatoes.