Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Carp | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Whole carp (2-3 lbs with head)
- 2 tbsp Butter
- 1 med Onion, chopped
- 1 Celery stalk, chopped
- 1/2 tsp Salt
- 6 Peppercorns
- 3 Whole cloves
- 4 slice Lemon
- 1 Bay leaf
- 1 Bottle beer
- 6 Gingersnaps, crushed
- 1 tbsp Sugar
- fresh parsley for garnish
- =
Directions
The sauce combines sweet, sour, and spicy flavors.
In germany, fresh carp is used, but since it is hard to find in the u.s.
Other fish may be substituted.
Remove head from fish and reserve for making fish stock for other recipes.
Lay fish out as flat as possible, breaking bones along back.
Melt butter in a skillet.
Add onion, celery, salt, peppercorns and cloves and mix.
Top with lemon slices and bay leaf.
Place fish on top.
Cover and simmer 15-20 minutes, or just until fish flakes with fork.
Transfer fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables through.
Put gingersnaps and sugar in s killet, stir in 1-½ cups strained liquid.
Cook, stirring constantly, until thickened.
Garnish fish with parsley.
Pass sauce for pouring over fish and boiled potatoes as side dish.
Makes 4-6 servings.