Summary

Ingredients

• 1 carp, about 6-8 pounds, fresh
• 500 ml malt beer
• 250 ml beer, light
• 1 medium onion (s)
• 4 allspice grains
• 1 bay leaf
• 20 black peppercorns
• sugar
• salt
• water

For the sauce:

• 200 g butter
• 5 tablespoon flour, heaped up

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Instructions

1. Clean the carp. Cut the carp crosswise into pieces. Salt the carp pieces and put them in the fridge for about 24 hours.
2. Wash the carp pieces to get rid of the excess salt.
3. Put water in a large saucepan on the stove. Use just enough that the carp pieces are not completely covered later and heat them over medium heat. Add 250 ml light beer, 500 ml malt beer, allspice grains, peppercorns and bay leaf. Halve or quarter the onion and add it as well. Add sugar and salt to taste. This varies depending on the size of the carp and the amount of water. The guide value is around 2-3 heaped tablespoons of sugar and salt. Cook for 10-15 minutes with the lid closed.
4. Then first put the head of the carp into the stock and let it cook for 4 minutes. Now add the remaining carp pieces and slowly cook for about 15-20 minutes. If the meat is white and something comes off the bone, the carp is done. Then take the saucepan off the heat, remove the pieces of fish from the stock, put them in a separate saucepan and set aside.
5. Pour the brew into a pouring pot or jug with a ladle.
6. Put 200 g butter in a saucepan and melt. Add the flour, sweat it so that it becomes a creamy mass and let it turn golden brown while stirring constantly. If the butter-flour-sweat is golden brown and hardly bubbles anymore, pour in the brew from the jug, stirring constantly, until a creamy, thick sauce is formed. You need about 2 - 2.5 liters of brew for this.
7. Remove the sauce from the heat and pour it into the saucepan with the carp pieces. Let everything stand for about 5 minutes, if necessary, add a little malt beer to taste.
8. Arrange and serve on plates.