1 carp (about 2 – 2.5 kg.)
80 ml olive oil
1 bunch parsley,finely chopped
1 tea cup nut kernel, crushed
1/2 tea cup raisins
4 onions, finely chopped
Salt and Black pepper
1. Disembowel the carp, then remove the scales. Flavour the fish from both inside and outside with salt and pepper. Stew the onions in a pan with oil and a bit of water.
2. Add crushed nuts and finely chopped parsley to the onion. Add some salt and pepper. Stir and add about 100 ml water, then add the raisins. Cook few more minutes until the water boils away.
3. Use this mixture to stuff the carp. Sew up the opening and put in a baking tin with some water (5 – 6 mm.). Put into oven first at 300°C, then decrease to 200°C.
4. Put in a serving platter, garnish and serve with baked potato or potato puree.