John Myers
Ingredients for 5 servings:
- 1 carp approx. 2 kg
- 125 g butter
- 6 carrots
- 1 celery
- 1 kohlrabi
- 1 stalk(s) leek
- 2 beetroots
- 5 bottles of beer (double caramel beer)
- 2 sauce cakes
- 2 bay leaves
- 2 cloves
- salt and pepper
- peppercorns
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
Clean, wash, and cut the vegetables into pieces. Scale the carp and remove the fins and head (if you’re eating the head, you can leave it on). Cut the carp into pieces and cut into pieces. Clean the carp, rub it with vinegar, rinse lightly, and season with salt. Place the vegetables, fish, and vegetables in layers in a large pan or casserole dish. Place several pieces of butter on top. Add the beer and a little more water if necessary. Add the sauce cake, cut into small pieces (it will dissolve during cooking), and the seasonings. Cook for about 15 to 25 minutes, but be careful, fish cooks very quickly, so heat slowly (test the cooking time). Stir carefully; don’t let it burn. Season to taste! Potatoes and red cabbage go well with this. For us, melted butter is a must! Tip: It’s best to prepare and cook the day before so that everything is thoroughly cooked, then simply heat it up the next day. The amount of vegetables can be varied. It depends on what you like. Malt beer works too, but it doesn’t taste as good as double caramel.
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