Carp in Beer

Ingredients

• 1 whole carp or fillets
• 150 grams onion, sliced
• 25–30 grams spiced gingerbread (pain d'épice), diced
• 50 grams celery, sliced
• 1 bouquet garni (herb bundle)
• light beer

Instructions

1. Braise the whole carp or fillets alone in a fish-cooking vessel (poissonnière) with the sliced onion stewed white spread on the bottom. Add the diced spiced gingerbread and sliced celery, then the bouquet garni. Pour in light beer in sufficient quantity to reach the level of the fish.
2. For the garnish: poach and slice the roe (laitances).
3. For the sauce: reduce the aromatic braising liquid by a good third, pass it through a fine sieve (tamis), and mount it lightly with butter (monté au beurre).