3 pounds dressed carp or white fish
6 table spoons butter
1 cup sliced onion
1/2 cup leeks sliced
Salt and ground black pepper to taste
1 cup light beer
2 table spoons parsley chopped
2 table spoons Italian breadcrumbs
1 tea spoon lemon juice
Melt 2 table spoons butter in a baking dish. Add onion, leek and mix well. Rub fish lightly with salt and pepper and lay over vegetables. Add beer and parsley. Sprinkle Italian breadcrumbs over the top. Cover and cook in preheated oven 325°F 30-40 min or until the fish flakes when tested with fork. Transfer fish to a warmed platter and keep warm. Reduce the stock by one-half and strain.
Meanwhile, slice carp roe, sprinkle with salt, pepper and lemon juice. Cook in 2 more table spoons of butter over moderately low heat 5 min or until done. Arrange the roe around the fish. Add remaining butter to the reduced stock, heat. Adjust seasoning and pour over the fish.