Carp in gray sauce

carp weighing 1 kg
200 g of vegetables (carrots, onions, celery root)
1 lemon
125 g dry red wine
1/3 teaspoon ground ginger
4-5 peas of allspice
1-2 bay leaves
250 g of dark beer
40 g butter
30 g wheat flour
2-3 slices of sugar
50 g stale gingerbread
1 tbsp. spoon of plum jam
25 g raisins
50 g almonds
salt

Cut vegetables, pour 1 liter of hot water and cook. Add red wine, a slice of lemon zest, pepper, ginger and juice of half a lemon, salt, strain.

Rinse the carp, collect blood in a separate bowl, add 1/2 lemon juice to it. Cut, chop, salt and put the fish in the refrigerator for 20 minutes. Then cook for 25 minutes in a hot broth over low heat. Remove the fish, evaporate the broth to 0.75 liters.

For the sauce, heat the sugar to brown, cool, pour 4 tablespoons of water and boil. Dry the flour. Heat oil, add flour, mix. Gingerbread pour 0.25 liters of fish stock, boil, wipe. Rub vegetables, add carp blood, gingerbread cookies, beer made from caramel sugar, jam, chopped almonds, raisins and butter with flour. Combine the mixture with the broth and simmer on low heat for 15 minutes. When serving, add hot sauce to the fish.