the butter in a medium saucepan
over medium heat. Whisk
in the flour to incorporate and cook until smooth, 2 to 3 minutes. Whisk in the Fish Stock and red wine
until incorporated, and then stir in the almonds, raisins and honey. Cook over low heat, stirring occasionally, until the sauce has thickened and the flavors have married, about 15 minutes. Season with salt and pepper and stir in the ginger
and lemon juice
. Keep warm.
Meanwhile, slice the carp into steaks. Sprinkle with salt and pepper and dredge
in flour to coat. Heat the oil in a nonstick saute pan over medium-high heat until almost smoking. Cook the steaks until golden brown, 5 to 6 minutes (depending on the thickness of the steak). Flip the fish and continue to cook until the opposite side is golden brown, 4 to 5 minutes longer. Transfer the fish
to plates and spoon a little of the sauce over the top. Garnish with lemon wedges and sprigs of fresh flat-leaf parsley and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.