Gingered Carp

1 1/2 pounds smoked carp or about 12 slices
1/2 cup candied ginger, slivered or coarsely grated
1/2 tsp. rosemary
3/4 tsp. dried sweet basil
1/2 tsp. crushed pine nuts
1/2 cup beef or fish stock
Parsley sprigs

Preheat oven to 350 degrees. Place carp slices side by side in baking dish. Combine spices and herbs with stock. Pour the thick spiced stock onto the sliced carp.

Bake for 10 minutes. Serve hot or cold, making sure flakes of ginger accompany each portion. Garnish with parsley.