| 1 | This recipe is an old tradition in germany. |
| 2 | The sauce combines sweet, sour, and spicy flavors. |
| 3 | In germany, fresh carp is used, but since it is hard to find in the u.s. |
| 4 | Other fish may be substituted. |
| 5 | remove head from fish and reserve for making fish stock for other recipes. |
| 6 | Lay fish out as flat as possible, breaking bones along back. |
| 7 | Melt butter in a skillet. |
| 8 | Add onion, celery, salt, peppercorns and cloves and mix. |
| 9 | Top with lemon slices and bay leaf. |
| 10 | Place fish on top. |
| 11 | Add beer. |
| 12 | Cover and simmer 15-20 minutes, or just until fish flakes with fork. |
| 13 | Transfer fish to a platter, cover with foil to keep warm. |
| 14 | Strain cooking liquid, pressing some of the vegetables through. |
| 15 | Put gingersnaps and sugar in s killet, stir in 1-?cups strained liquid. |
| 16 | Cook, stirring constantly, until thickened. |
| 17 | Garnish fish with parsley. |
| 18 | Pass sauce for pouring over fish and boiled potatoes as side dish. |
| 19 | Makes 4-6 servings |
