Carp in malt beer sauce

Ingredients for 4 servings:

• 2 ½ kg carp
• ¼ liter malt beer
• 1 tbsp fish seasoning
• 2 tbsp flour
• 1 tbsp sugar
• 2 tbsp vinegar
• 2 tbsp butter
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the ready-to-cook carp into 3 to 4 cm wide pieces. Bring water with fish seasoning to a boil, then add the fish pieces, just enough to cover. Cook for about 7 minutes over low to medium heat. Meanwhile, brown the sugar in a saucepan, deglaze with malt beer, sprinkle in the flour, stir, and season with salt and vinegar. Add the butter in small pieces to the sauce, fold in, then remove the carp pieces from the water, drain briefly, and add them to the sauce. Let it simmer for a while and serve hot with boiled potatoes.