This is such a good receipt and no one would guess its Carp

Ragoût of Carp

1 carp, weighinh 0.75 kg/one and three quarter pounds
6 medium onions
1 clove garlic
salt
6 tablespoons oil
flour
2 tablespoons paprika pepper
1 teaspoon beef extract
100 g/4 oz cooked noodles
4 tablespoons soured cream

Gut your carp at the water edge for food for the fish. Thoroughly clean the inside of the fish under running water. Cut thick slices across the body and then cut them in half on the middle bone. Peel the onions and slice thinly. Peel the garlic and crush with a little salt with the tip of a knife. Heat the oil in a flameproof casserole. Lightly brown the onions, stirring all the time. Add the crushed garlic. Roll the pieces of carp in a little flour, place on the top of the onions and sprinkle over the paprika. Cover with a lid and cook for 25 minutes. Stir in the beef extract and check the seasoning. Arrange the noodles on four serving plates and spoon over the ragoût. Top with a spoonful of scoured cream. Serve with creamed potatoes. - serves 4