Recipe - Bier Fisch (German Beer Fish)

1 Whole carp (23 lbs with
head)
2 tablespoon Butter
1 md Onion, chopped
1 Celery stalk, chopped
One half teaspoon Salt
6 Peppercorns
3 Whole cloves
4 sl Lemon
1 Bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tablespoon Sugar
fresh parsley for garnish

This recipe is an old tradition in Germany. 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. Add beer. Cover and
simmer 1520 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 1One half 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 46 servings. From the files of Al Rice, North
Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini