Title: Bier fisch (german beer fish)
 Categories: Fish
      Yield: 1 Servings
 
      1    Whole carp (2-3 lbs with
           -head)
      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