Carefully rinse carp inside and out. Heat vinegar and salt to boiling point. Pour over fish by tablespoonfuls.
Thinly remove the peel from the orange and cut the peel into tender strips. Bring to a boil with the wine and spices.
Pour in the fish and cook for about half an hour. Remove and keep warm.
Strain the clear soup. Let the fat melt and add the flour. Sweat and extinguish with orange juice and clear soup. Fold in crem fraÂche.
Season with orange marmalade, soy sauce and cayenne pepper.
Garnish carp with orange slices.
Serve sauce separately.
Tip: Always use aromatic spices to refine your dishes!
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