Carp in Dark Beer Sauce

A simple but delicious cake recipe:

Carp is tasty and nutritious, and especially at Christmas it is a tradition for many people to bring it to the table. The recipe Helmut Gote uses to prepare the fish was devised and developed in East Germany, but equally so in what is now Poland. The decision as to which beer to use for the sauce is quickly made: dark Altbier.

Have the merchant cut the gutted and scaled carp, without the tail and head, into four pieces of the same width.

When preparing at the beginning, thinly peel the lemon in the largest pieces possible, halve the onions and cut diagonally into narrow slices, remove the peel from the carrots and cut them into narrow slices as well. Sauté both in butter in a shallow roaster or Reindl, season with salt, season with pepper and pour in the beer. While all this is boiling, add the bay leaves, cloves, lemon peel and crumbled gingerbread and simmer for 10 minutes with the lid closed. Then put in the pieces of carp and cook gently in it at a low temperature for 15 min, just below boiling point, also with the lid closed, of course.

Take out the fish pieces, remove the skin and carefully separate the carp meat from the bones. Place in the oven heated to 80 °C and keep warm.

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