Summary

Ingredients

• 1 carp, approx. 800 g
• 60 tablespoon vinegar
• 50 g raisins
• 1 bunch soup greens
• 1 onion (s)
• 4 tablespoon butter
• 250 ml water, approx.
• 250 ml beer (malt or old beer)
• 1 bay leaf
• 50 g inerbread (sauce inerbread)
• 0.5 teaspoon ½ lemon juice

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Instructions

1. Cut off the head and tail of the carp. Halve the carp lengthways, cut the halves into 3 portions each. Wash the fish thoroughly and drizzle with the vinegar. Let it steep for 30 minutes.
2. Wash the raisins and soak them in warm water. Clean the soup greens and cut into small pieces. Peel and dice the onion and fry in the butter with the soup greens for 5-10 minutes. Add the water with the spices and simmer for 15 minutes. Pour in half of the beer and let it steep for 5 minutes. Soften the gingerbread in the rest of the beer, add this to the vegetables and also bring to the boil. Let the carp pieces with the squeezed raisins soak in the sauce for 15 to 20 minutes. Keep the fish pieces warm on a preheated plate. Mix the flour cold and thicken the sauce with it. Season to taste with salt, pepper, lemon juice and sugar.