1 kg a carp and a half
60 g butter
1 piece of celery
1 sprig of parsley
200 grams of bread grated ginger
pint of stout
1 tablespoon currant jelly
1 tablespoon sugar
1 tablespoon chopped almonds
1 tablespoon raisins
2 tablespoons vinegar
1 bay leaf
1 pinch of thyme
grated lemon peel
Cut the head carp, being careful to preserve the blood, mixing it with vinegar. Clean carp, cut into pieces and fry in hot butter.
Remove the fish pieces from the pan and put in the same butter to sauté the chopped vegetables.
Add spices, ginger bread, blood mixed with vinegar, beer and lemon peel.
Stir and let simmer until the sauce thickens.
Pass through a sieve, add the currant jelly, raisins, almonds, sugar, vinegar and salt.
Put the fish into the sauce, heat for a few minutes and serve.
You get a tastier dish one day before preparing the sauce.