Carp Prepared in Stout

800 g de-boned carp slices
150 g butter
4 g salt
3 cloves of garlic
15 g ground sweet paprika
half a litre of stout
2 g fish spice

Salt the cleaned carp filets, sprinkle with lemon and fold into rolls, filling them with a lettuce leaf, sliced garlic (1/2). Secure the rolls with a cocktail stick. Coat the rolled carp in finely ground flour with paprika, put them in a prepared baking dish with hot butter, add some stout and stew while basting occasionally for about twenty minutes. Season the juice from roasting with fish spices, add the remaining garlic and simmer for about 20 minutes. We recommend serving with boiled potatoes sprinkled with green parsley.