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Polish Carp or Carp in Beer

4 servings

Ingredients

• 1500 g Carp
• 3 pieces Carrots
• 3 pieces Parsley roots
• 2 pieces Onions
• 0.5 pieces Celeriac
• Ginger (a little)
• Peppercorns (some)
• Cloves (some)
• 2 pieces Bay leaves
• 1 L Sweet brown beer
• Salt (generously)
• 100 g Butter
• 0.5 pieces Lemon, sliced
• 1 wineglass Vinegar
• Carp blood (a little)
• Gingerbread or grated white bread (a little)
• 1 glass Red wine
• Sugar (to taste)

Instructions

1. Slaughter the carp, scale it, split it, and cut it into pieces.
2. Collect the blood during slaughter, whisk it with a little vinegar, and set aside.
3. Slice the carrots, parsley roots, onions, and celeriac, and place them in a casserole with ginger, peppercorns, cloves, and bay leaves.
4. Pour in the brown beer and simmer for fifteen minutes.
5. Place the carp in the casserole, salt generously, add the butter, lemon slices, and vinegar, along with the collected blood, then cover tightly and cook for 10-15 minutes.
6. Once the carp is cooked, remove it and keep warm.
7. Add gingerbread or grated white bread and red wine to the sauce, season with vinegar, salt, and sugar, then pour some over the carp and serve the rest in a sauceboat.

Modernized from a treasured 19th-century German cookbook.