From the fishmonger fillet the carp. Buy the carp bones at the same time. Prepare a stock from the bones, half a diced vinegar, apple juice, shallot and a pinch of salt. Divide the carp fillet into portions and cook them in the stock.
Sauté the diced shallots in butter, extinguish with cider and reduce by half. Remove the peel from the apple and cut into wedges. Add the apple peels and the whipped cream to the sauce form and reduce further. Season strongly with salt and freshly ground pepper. Blend the sauce and add the raisins previously soaked in Calvados. Briefly sauté the apple slices in butter.
Arrange the poached carp pieces and cover with apple slices and sauce.
Serve with buttered potatoes.
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