How to cook
Wash and clean the carp. Spread it with the lemon juice on the outside and inside, season it with salt and leave itfor about an hour.
Meanwhile, prepare the stuffing. In a pot, stew the chopped onion in oil and a little water. Add the chopped mushrooms and carrots.
Once they're stewed, add the rice and fry it, until it becomes translucent. Season with ground black pepper and add warm water.
Once the rice has slightly softened, remove the pot from the heat, add the walnuts and finely chopped parsley. Leave the mixture to cool. Then fill the carp with the stuffing and sew it with thread.
Bake it in an greased baking pan and if you have any of the stuffing left, spread it around the carp.
Drizzle it with 2-3 tablespoons of oil. Sprinkle it with coarsely ground walnuts. Arrange thin slices of lemon on them, add a little water and bake in a preheated oven at 390°F (200 degrees) for about 50 minutes.