2 lb. carp, cut into even slices
2 sm. onions, sliced thin
1/2 c. oil
1 tbsp. potato starch
1 clove garlic, crushed
1/4 c. white wine
Fish stock or water
1 stalk celery
1 sprig parsley
1 sm. carrot, sliced
Salt & pepper
Chopped parsley

Cook the onion in 1/4 cup of oil until it is soft. Put the sliced carp on top of the onion and add the starch. Add the crushed garlic. Cover the fish with the wine and stock. Add the bouquet garni (celery, parsley and carrot), salt and pepper. Cook for 20 minutes.