2 pounds carp
2 12-ounce cans dark beer
1 medium onion
1 stalk celery, chopped
1 bay leaf
½ teaspoon thyme
1 teaspoon salt
1 sprig parsley
¼ pound butter
½ cup gingerbread crumbs
Mince onion, add celery, bay leaf . thyme, parsley, beer and salt. Bring to a boil.
Cut carp into pieces and place in the sauce. Cook for 10 to 15 minutes on low fire.
Remove carp from sauce and thicken sauce with gingerbread crumbs.
Strain sauce and stir in butter. The sauce must be creamy and hot; pour it over the carp.
This recipe is from How To Cook Fish - http://www.howtocookfish.info