Eastern Carp

Preparation:

Preparation: Clean the carp inside and out. Soak it in cold water for 2 hours. Sprinkle it with coarse salt and let it rest for half an hour. Wash it and cut it into rather large slices. Put a layer of chopped onions and almonds on the bottom of a saucepan, sprinkle with the soaked and squeezed raisins. Place the fish on top, pour water slowly, salt and pepper and add the sugar cubes. Cover and cook over low heat for an hour. Gently remove the slices, arrange them on a serving plate. Sieve the cooking sauce, pour the thickest part onto the fish and around the lighter part. Let cool. Accompanying wines: Colli Berici Tocai Italico DOC, Colli Del Trasimeno Bianco DOC, Gravina Bianco DOC.