A great cake recipe for any occasion:
The carp is filleted as usual, skinned and divided into four on the spot pieces. In an ovenproof dish, pepper the carp and pour the red wine over it. Leave the fish to marinate in the refrigerator for 2 to 3 hours. Then heat the fireproof dish, salt the fish again, add bay leaf spices, cloves and finely diced onion and pour the black beer over it.
The fish should be allowed to bubble up briefly and then cook over a mild heat. In the meantime, the cleaned carrots as well as the celery are cut into narrow sticks, the raisins are soaked in a little bit of water.
The vegetable sticks are steamed al dente in a little butter. Now the carp is taken out of the broth. The broth is bound with grated honey cake and stirred until smooth. Season with salt, pepper, a little sugar and lemon and add the drained raisins.
Put the steamed vegetable sticks over the carp and pour the sauce over them. Sprinkle the dish with the almond flakes and offer parsley potatoes with it.