How to make
The carp is washed and cleaned of scales. Cut it into slices, salt it and set it aside. The onions and carrots are peeled and sliced. Grate the lemon peel. All of this is placed in the bottom of a pot.
On top, place the pieces of carp, add the cloves and bay leaf and 3/4 of the beer. Cover the dish and leave on low heat for about 20 minutes.
Meanwhile, fry the flour in the oil and add the rest of the beer. Add vinegar and pour it in to the carp. Once ready, the carp is removed from the dish and kept warm.
Blend the sauce and pour it on the carp.
