Carpe à la Bière (Carp Braised in Beer)

Ingredients

• 1 carp
• 150 grammes onion
• 25 to 30 grammes pain d'épice
• 50 grammes celery
• Bouquet garni
• Light beer
• Soft roes (laitances)
• Butter

Instructions

1. Stew 150 grammes of sliced onion without letting it colour and strew it over the bottom of the poissonnière.
2. Add the diced pain d'épice, the sliced celery and the bouquet garni.
3. Lay in the whole carp or the fillets and moisten with light beer, enough to come up to the height of the fish; braise.
4. Poach the soft roes and cut them into escalopes for the garnish.
5. Reduce the cooking liquor by a good third, pass it through a sieve and finish it lightly with butter.
6. Serve the fish with the roe garnish and this sauce.