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3 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus more for dredging fish
2 cups Fish Stock, recipe follows
1 cup red wine
1/4 cup sliced almonds
4 tablespoons raisins
2 tablespoons honey
Kosher salt and freshly ground black pepper, to taste
1 teaspoon ground ginger
Juice of 1/2 lemon, plus lemon wedges for garnish
One 3 to 4-pound common carp, gutted and scaled, head and tail removed and reserved for stock
3 tablespoons canola oil
Sprigs fresh flat-leaf parsley, for garnish
Carp head and tail
5 to 6 allspice berries
5 to 6 dried bay leaves
2 celery stalks, roughly chopped
1 carrot, roughly chopped
1 yellow onion, roughly chopped



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