Carp in Beer Sauce with Beet Spaghettini

A great cake recipe for any occasion:

Preheat oven to 200 °C.

Sweat carrot, shallots and celery in a Reindl with butter (I), dust with powdered sugar and caramelize slightly. Then deglaze with malt beer and cider and simmer gently. Add bay leaf, new spice and steranis.

Season the carp with salt and pepper, fill the belly with some butter flakes (Ii), thyme and garlic and put it into the sauce, turn it to the other side and close the Reindl with the lid or cover it with buttered aluminum foil. Put everything together in the 200 °C hot oven and cook for about 25-35 minutes, depending on the size of the fish.

Then remove the fish and keep warm. Pass the sauce through a sieve, grate in the gingerbread and fold in.

Reduce to a low temperature.

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