Carp in Dark Beer

A cake recipe for all foodies:

Remove the bones from the carp, skin it and cut it into four pieces. season with pepper, pour the juice of one lemon and red wine over it and leave it to cool in about

120 minutes to cool.

Place the carp in a cooking pot and season with salt. Pour beer and marinade over it. Remove the skin from the onion, chop it and add it with bay spice and clove, bring to boil and poach the fish for ten minutes at low heat.

Soak the raisins in a little hot water. Remove peel from carrots and celery, cut into thin sticks and sauté in melted butter for about five minutes.

for about five minutes.

Remove the carp from the broth. Remove the skin and keep the fish warm. Pour the stock through a sieve, let it boil and thicken with grated honey cake. Add vegetable strips and drained raisins, season with pepper, juice of one lemon, salt and sugar.

Coarsely chop the almond kernels. Pour sauce over carp pieces and sprinkle with almond kernels. Serve with parsley potatoes.

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