Gingered Carp

A Traditional Medieval Fish recipe. The herbs make it easier to digest, as well as more delicious.
This is a type of tonic recipe, warming and strengthening the Stomach and Kidneys. Candied Ginger is regarded as a Tonic, warming and strengthening the Spleen (Digestion) and Kidneys, and was regarded as aphrodisiac.

Ingredients:

      Smoked Carp, 750 grams (1½ pounds or around 12 slices)
      Candied (Crystallized) Ginger, cut into slivers, half cup
      Rosemary, a few sprigs fresh (half teaspoon dry)
      Dried Basil 1 teaspoon
      Crushed Pine nuts, 1 teaspoon
      Fish (or Chicken) Stock, half cup
      A few sprigs of Parsley for garnish

1. Preheat oven to 350 degrees C.

2. Place Carp slices side by side in a baking dish

3. Combine herbs and spices with the stock; boil a little until it thickens. Pour onto the Carp.

4. Bake for 10 minutes.

Served hot or cold, making sure some Ginger slivers are served with each portion. Garnish with Parsley.