Carp in Beer

For the carp in beer fillet and portion the carp, season with salt and pepper, fry in hot butter on both sides and keep warm. Sauté the carp in a pan with onion in a little butter. Deglaze with balsamic vinegar as well as beer and stir in honey. Boil the juice well, strain and let the carp fillets cook in it. Remove the carp fillets and keep them warm again. Boil the juice until it has reduced to 1/3, stir in carp blood, refine with butter and balsamic vinegar and season with pepper, seasoned salt and parsley. Arrange the carp fillets on plates and pour the sauce over them.

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