This traditional Christmas dish is a must-have at any festive gathering. The fish is cooked in beer, giving it a delicious flavor and moist texture. Serve with your favorite sides for a complete meal.
If you like the sauce even sweeter, simply cook 50 g of briefly soaked raisins with it.If you do not like beer use apple juice .
Preparation time ; 60 -90 minutes
Servings ;6
ingredients
2 Onions
1 Bay leaf
6 Juniper berries
1/2 untreated lemon
2 tbsp butter
2 tsp Brown sugar
1/2 l dark beer
1 ready-to-cook carp (approx. 1.2 kg)
20 g gingerbread
salt
pepper
2 tbsp Almond flakes
1/2 bunch of parsley
*** Use apple juice if you do not like to use beer .
preparation
Peel and finely chop the onions. Crumble the bay leaf and finely mash it with the juniper berries in a mortar. Wash the lemon half with hot and dry it, finely grate the peel, squeeze out the juice.
Melt the butter in a saucepan, fry the onions with the spices in it. Sprinkle with the sugar and let it melt. Pour on the beer, add the lemon zest and the juice. Cover everything and cook gently over medium heat for approx. 20 minutes.
In the meantime, wash the carp, pat dry and cut into 8 portions without the head.
Sift the sauce and pour it back into the saucepan. Crumble the gingerbread and dissolve it in the sauce. Season the sauce with salt and pepper. Put in the carp pieces, scoop them up with sauce and cook covered over a low heat for about 15 minutes.
Roast the flaked almonds in a pan without fat until golden yellow. Wash the parsley, shake dry and finely chop the leaves. Season the carp and sauce to taste and serve sprinkled with flaked almonds and parsley.
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