Carp Polish

500 ml water

500 ml beer

500 ml red wine (optional)

30 g almonds

30 g raisins

5 black peppercorns

3 Clove

2 average carp

1 onions

1 parsley root

1 carrot

1 lemon (zest)

1 bay leaves

? celery root

3 Art. l. 3% vinegar

2 Art. l. bread crumbs

salt

To cut the carp into fillets, cut into pieces a la carte, pour the vinegar, add chopped onion, bay leaf, pepper and salt and leave for half an hour.

Cut into strips roots, connect with zest and cloves and pour a little salt water, boil for 40 minutes over low heat, then strain.

Almond chop, combine with beer, raisins and crackers with broth, bring to a boil, pour carp broth, boil for 20 minutes on low heat.

Shortly before the end of cooking carp Polish poured wine.