How to cook
Clean the carp of its guts, gills and scales, salt it well and let it sit for 1-2 hours. Optionally you can then wash it, so it doesn't end up too salty. Meanwhile, prepare the filling.
Preheat a greater part of the oil and fry the walnuts briefly, add the finely chopped onion or leek, and once slightly soft – add the finely chopped carrots, cleaned and finely chopped mushrooms and finally the finely chopped tomatoes. Once these soften, add the spices.
Allow the liquid from the filling to evaporate and remove it from the heat. Mix with the finely chopped pickles, chopped eggs and soya sauce. Finally add the freshly chopped parsley. Fill the carp with the mixture and sew it up. Put it in a greased oven dish on top of onion rings, to prevent it from sticking during cooking.
Top the carp with the white wine, grease it lightly with oil, and if you have any stuffing left, spread it out in the dish around the fish. Add some warm water, cover with foil and place the dish to bake in a moderate oven for 45 minutes to 1 hour.
Then remove the foil and bake until the fish gets a nice and light tan.