Carpe à la Polonaise (Carp Braised in Red Wine with Caramel and Almonds)

Ingredients

• 1 carp
• Farce
• 50 grammes onion
• 25 grammes shallots
• Bouquet garni
• 1 litre and a half red wine
• Half a litre fonds de poisson
• 100 grammes pain d'épice
• 1 décilitre vinegar
• 50 grammes sugar
• 100 grammes butter
• Cayenne
• 50 grammes almonds

Instructions

1. Stuff the carp.
2. Set it to cook with the chopped onion and shallots, the bouquet garni, 1.5 litres of red wine, half a litre of fonds de poisson and the pain d'épice cut in large dice; braise gently.
3. For the sauce, cook 50 grammes of sugar to a light caramel and dissolve it with 1 décilitre of vinegar.
4. Pass the braising liquor through a sieve together with the aromatics and the pain d'épice, which gives the binding, reduce it to 3 décilitres and add it to the caramel.
5. Finish with 100 grammes of butter, sharpen with a point of cayenne and complete with 50 grammes of shredded, lightly grilled almonds.