2 pounds dressed carp
Salt and ground black pepper to taste
4 table spoons butter
2 table spoons fresh parsley chopped
2 bay leaves
2 whole cloves
1/ 4 tea spoon coriander
21/2 cup dry red vine
1/2 tea spoon sugar
1 table spoon vinegar
3 table spoon Italian breadcrumbs
2 table spoons each raisins and sliced almonds
6 serving of boiled potatoes
Cut carp into 6 portions and rub lightly with salt and pepper. Melt 2 table spoons of the butter in a skillet. Add onions, herbs and spices, wine, sugar and vinegar. Bring to boiling point, reduce heat. Sprinkle with Italian breadcrumbs and cook 10-12 min or until fish flakes when tested with fork.
Transfer fish to a serving platter. Strain the cooking wine. Add the remaining 2 table spoons butter, raisins and almonds. Bring to boiling point. Adjust seasoning and pour sauce over the fish. Serve with boiled potatoes.