Remove bones from the cleaned carp and slice into sections. Season with salt and pepper, coat in flour and fry. Boil the pasta. Simmer the spinach in butter with a pinch of pepper and cinnamon. Place the carp into a pan or cast iron casserole dish, cover with the pasta and put the spinach on top. Pour the cream mixed with yolks over the dish. Place in the oven and roast for about 20 minutes at 180°C.
This meal was prepared by the restaurant 'Dworek Cieszyński' from Cieszyn during the 3rd “Silesian Tastes Festival 2007” in Cieszyn.