Polish Carp

Ingredients

• 1800 g pre‑cooked carp (1 whole carp)
• 6 tbsp vinegar
• 50 g Raisins
• 1 bundle mirepoix
• 1 onion
• 4 tbsp butter
• 400 ml warm water
• 1 bay leaf
• Salt
• ground pepper
• 1 tsp ground allspice
• 750 ml malt beer
• 50 g gingerbread
• 1 tbsp spelt whole‑grain flour
• 0.5 tsp lemon juice
• 0.5 tsp raw cane sugar

Instructions

1. 1.

   Trim the carp’s head and tail. Split it lengthwise, then cut each half into three portions. Wash the fish thoroughly and let it soak in vinegar for 30 minutes. Rinse the raisins and soak them in warm water.

2. 2.

   Clean, wash, and finely chop the mirepoix. Peel and dice the onion; sauté with butter and mirepoix for 5–10 minutes. Add the water and spices, simmer for 15 minutes. Pour in half of the beer and let it steep for 5 minutes.

3. 3.

   Soften the gingerbread in the remaining beer, then add it to the vegetable mixture and bring to a boil. Let the carp pieces with the strained raisins cook in the sauce for 15–20 minutes. Warm the fish on a preheated plate. Whisk the flour into cold water and use it to thicken the sauce; season with salt, pepper, lemon juice, and raw cane sugar.