German fish with beer. The sauce combines sweet, sour, and spicy flavors. In Germany, fresh carp is used, but since it is hard to find in the U.S. other fish may be substituted.
- Makes 4 – 6 servings
- 1 whole carp (2 – 3 lbs with head)
- 2 tbsp butter
- 1 medium onion, chopped
- 1 celery stalk, chopped
- ½ tsp salt
- 6 peppercorns
- 3 whole cloves
- 4 slices lemon
- 1 bay leaf
- 1 bottle beer
- 6 gingersnaps, crushed
- 1 tbsp sugar
- fresh parsley for garnish
- Remove head from fish and reserve for making fish stock for other recipes.
- Lay fish out as flat as possible, breaking bones along back.
- Melt butter in a skillet.
- Add onion, celery, salt, peppercorns and cloves and mix.
- Top with lemon slices and bay leaf.
- Place fish on top.
- Add beer.
- Cover and simmer 15 – 20 minutes, or just until fish flakes with fork.
- Transfer fish to a platter, cover with foil to keep warm.
- Strain cooking liquid, pressing some of the vegetables through.
- Put gingersnaps and sugar in skillet, stir in 1½ cups strained liquid.
- Cook, stirring constantly, until thickened.
- Garnish fish with parsley.
- Pass sauce for pouring over fish and boiled potatoes as side dish.
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