Sweet Polish Carp - cooking recipe

Ingredients

1 bunch greens, coarsely cut
1 None onion, peeled and finely diced
3 None cloves
1 None bay leaf
3 1/2 oz gingersnaps, crumbled
1 None lemon, 1/2 thinly sliced, 1/2 half juiced
3 tbsp raisins
2 cup root beer
3 1/2 lb carp, cleaned and halved
1 tbsp redcurrant jelly
2 1/2 tbsp butter, cold, cut into pieces
None None parsley to garnish

Preparation

Put the greens, onion, peppercorns, cloves, bay leaf and 2 cups of water in a large saucepan. Cover and cook for about 15 mins, then pour it through a colander.
Mix the vegetable stock with the crumbled gingersnaps, lemon slices, raisins, and root beer in a large pot, bring it to the boil and simmer it over a low to medium heat for about 10 mins.
Thoroughly wash the carp under running water and cut it into 8 pieces. Put them in the sauce, cover, and simmer over a low heat for about 20 mins. Take the carp pieces from the sauce and keep them warm. Add the lemon juice and redcurrant jelly and season to taste. Gradually stir the ice-cold butter into the hot gingersnap sauce. Serve the carp pieces with the sauce on a platter, garnished with parsley, with boiled potatoes and salad.