Carp in beer
4 servings
30 minutes
Carp in beer is a refined dish of German cuisine that combines the tenderness of river fish with the rich aromas of the frothy drink and spices. This recipe has roots in the traditions of medieval Europe when beer was used not only as a beverage but also as a base for culinary masterpieces. The delicate carp fillet, poached to perfection, gains a special depth of flavor from a sauce made of sautéed onions, flour, and gingerbread infused with beer aroma. Cloves add warm spice to the dish, creating a harmonious balance of sweetness and saltiness. Carp in beer is especially good in the autumn-winter period when served with a side of stewed or boiled potatoes. This dish is a true gastronomic journey into the atmosphere of cozy German taverns and ancient culinary traditions.
1
Cut the processed and filleted fish (skin on, boneless) into portions and simmer until cooked.
- Carp: 1 kg
- Fat: 40 g
2
Prepare a sauce from sautéed onions and flour, mixed with beer, gingerbread, and fish broth, adding sautéed roots and spices. Cook everything. Strain the sauce, purée it, and pour it over the fish.
- Onion: 20 g
- Wheat flour: 20 g
- Gingerbread: 40 g
- Beer: 80 ml
- Salt: to taste
- Carnation: 5 g
3
Fish is served on the table with a side of boiled or stewed potatoes.