Carp in Grey Polish Sauce
Karp (ok. 1 kg), a bunch of vegetables, pepper, salt, sugar, bay leaf, 5 glasses of water
To decoration: a few small gingerbread cookies, a few slices of lemon, parsley, raisins
Sos: 4 spoons of honey, 1 i 1/2 glasses of grated gingerbread, 2 spoons of butter, 3 tablespoons of almonds, 3 spoons of raisins, 1 lemon, salt, sugar, 2 glasses of fish decoction
Carp make, wash, cut off the fins, remove the gills and eyes. Prepare a fish pan or a large saucepan with a metal insert, put in the peeled vegetables, pour five glasses of water, add a bay leaf, pepper, salt and a pinch of sugar, Cook 10 min. Then put the whole fish in and cook it over low heat for approx. 45 min. Carefully remove the soft carp on the insert (keep the decoction). Prepare the sauce in a small saucepan: melt the butter and honey, add the grated gingerbread, pour 2 cups of fish stock and simmer for approx. 7 min. Then add the blanched raisins, lemon juice, Scalded and peeled almonds, season with salt and sugar. Pour the sauce over the fish, Garnish the platter with small gingerbread cookies, lemon slices and parsley. Serve hot (you can and cold) with bread.
