*  Exported from  MasterCook  *
                       BIER FISCH (GERMAN BEER FISH)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole carp (2-3 lbs with
    2       tb           Butter
    1       md           Onion, chopped
    1                    Celery stalk, chopped
      1/2   ts           Salt
    6                    Peppercorns
    3                    Whole cloves
    4       sl           Lemon
    1                    Bay leaf
    1                    Bottle beer
    6                    Gingersnaps, crushed
    1       tb           Sugar
                         -fresh parsley for garnish
   This recipe is an old tradition in Germany. The sauce
   combines  sweet, sour, and spicy flavors. In Germany,
   fresh carp is used, but  since it is hard to find in
   the U.S. other fish may be substituted.
   Remove head from fish and reserve for making fish
   stock for other recipes. Lay fish out as flat as
   possible, breaking bones along back. Melt butter in a
   skillet. Add onion, celery, salt, peppercorns and
   cloves and mix. Top with lemon slices and bay leaf.
   Place fish on top. Add beer. Cover and simmer 15-20
   minutes, or just until fish flakes with fork. Transfer
   fish to a platter, cover with foil to keep warm.
   Strain cooking liquid, pressing some of the vegetables
   through. Put gingersnaps and sugar in s killet, stir
   in 1-1/2 cups strained liquid. Cook, stirring
   constantly, until thickened. Garnish fish with
   parsley. Pass sauce for pouring over fish and boiled
   potatoes as side dish. Makes 4-6 servings. From the
   files of Al Rice, North Pole Alaska. Feb 1994
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