* '''For the dumplings'''
* 3 Egg separated
* 80g Ginger, Grated
* 250 ml Milk
* 200g Flour
* 3 Bread rolls, Diced
* Salt
* '''For the carp'''
* 50g Butter
* 1 Onion, sliced
* 2 Carrots, sliced
* 2 small Parsnips, Diced
* ¼ small Celeriac, Diced
* Juice of 1 Lemon
* 50ml Red wine vinegar
* 175ml Brown ale (something like Newcastle Brown in the UK)
* 8 whole Black peppercorns
* ½ teaspoon Ground allspice
* 1 Bay leaf
* ¼ teaspoon Dried thyme
* 2cm piece of Ginger, Grated - no need to peel
* 1 strip Lemon peel
* 3 slices dark Pumpernickel, blitzed into crumbs
* 2 tablespoons Flour
* 1 tablespoon dark Sugar
* 40g Raisins
* 6 ready to eat Prunes
* 1 tablespoon Almonds, chopped
* 1 tablespoon Hazelnuts, chopped
* 4 thick Carp steaks
* Seasoning
* Chives, snipped

===Method===
* '''For the dumplings'''
* Whisk the Egg whites until stiff
* Mix together the Egg yolks, Ginger, Milk, Flour, Bread rolls and a little Salt.
* Carefully fold the Egg whites into the mixture
* Divide the mixture into greased dariole moulds or even mugs
* Place the mugs in a large wide pan and add water so that it come up to about two-thirds of the sides of the moulds or mugs.
* Simmer for about 20 minutes or until cooked
* You can use a skewer to test this, in the same manner as you would for Cakes - it must come out clean
* '''For the carp'''
* Melt half of the Butter in a flameproof Casserole
* Add the Onion and sauté for 2-3 minutes
* Add the Carrots, Parsnips and Celeriac and sauté for a further 5 minutes
* Stir in the Lemon juice, Red wine vinegar and Brown ale.
* Add just enough water to cover
* To a bowl, add the Peppercorns, Allspice, Bay, Thyme, Ginger, Lemon peel and a little Salt and Pepper
* Stir in the Pumpernickel crumbs, mix well and add to the Vegetables
* Simmer for 15 minutes
* Meanwhile, melt the remaining Butter in a small pan and sprinkle in the Flour
* Cook gently for about 4 minutes and then add the Sugar
* Cook for a further 2-3 minutes until the Sugar caramelises
* Gradually ladle all of the Stock from the Casserole into the Flour mixture
* Stir well and then pour back into the Vegetables
* Add the Raisins, Prunes and Nuts.
* Adjust seasoning
* Place the Carp steaks in top of the Vegetables and cook for 12-15 minutes
* To serve, arrange the Fish on dishes, strain the Vegetable mixture and ladle it around the fish
* Reduce the Sauce by Boiling quickly and pour over the Vegetables
* Garnish the Fish with the Chives and serve with the gingerbread Dumplings

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