Bohemian Beer Carp

For Bohemian beer carp, when beating off the fish, collect the blood in vinegar, whisk well with it and set aside. Clean the carp, gut it, wash it, split it and cut it into even pieces. Put the pieces in a suitable pot with a lid, add the spices, sprinkle with gingerbread crumbs.

Pour the beer and bring everything to a boil. Then reduce the heat extremely and slowly stew the carp in it until soft, with the lid closed. Once the fish pieces are cooked after about 10 to 15 minutes, remove and keep warm. Strain the sauce through a fine sieve and thicken with the carp blood. If it is not creamy enough, dissolve some potato flour in red wine and stir into the sauce.

Refine the sauce with a piece of butter if necessary and pour it over the warm carp pieces. Serve with salted potatoes and possibly some cooked root vegetables.

Preparation Tip:

If carp blood is not available, the recipe can still be prepared. Then you buy the carp not whole, but in pieces and replace the carp blood with 2 tablespoons of powidl jam.

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