1 carp (about 1.5 kg), 1 teaspoon salt, 250 ml of grape vinegar, 1 boiled potato, 100 grams of chopped honey cookies, 3 tbsp. raisins, 0.5 liters of dark beer, 1 onion, 1 carrot, 2 sprigs of parsley, 3 tbsp butter, 2 tbsp premium of 120 ml of dry red wine, соль

Fish clean and потрошим, my, RUB salt inside and outside. Low dishes fill water 1 cm, salt and bring to a boil. Vinegar heat separately. Potato peel, cut and put in the abdomen carp. Put the fish in boiling water, pour hot vinegar and under a cover on slow fire simmer for 20-25 minutes. During this time, gingerbread and raisins soaked in half of the beer. Cut onion in rings, carrots - lengthways on four parts, shred parsley. Fry in hot oil, and sprinkle with flour, a little fry, gradually adding the remaining beer. Add the carrot, raisins and salt. Cook the sauce over low heat for 10 minutes, stirring frequently, we wipe it through a sieve and add the wine. The sauce to the carp served отдельно.