Bohemian Carp in Polish Sauce

A great cake recipe for any occasion:

Scale carp, gut, rinse. Divide into portion pieces. Drizzle with juice of one lemon.

For the sauce: clean, rinse, chop greens. Sauté in heated light butter. Sprinkle in flour. Cook until light brown. Pour 1 bottle of beer, the other on the gingerbread mold. Add bay leaf spice, spice seeds, diced onion and slice of lemon to the sauce. When the gingerbread is soaked through, it also goes into the sauce. Cook on low heat for 20 minutes. Add the pieces of carp. Cook on low heat for 25 minutes. Add raisins and almond kernels. Season with lemon juice, salt and freshly ground pepper.

Garnish:

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