Ingredients:
1 carp (2 - 2.5 kg.)
80 ml olive oil
1 bunch parsley
1 tea cup nut kernel
1/2 tea cup raisins
4 onions
Salt
Black pepper

Preparation and serving:
Disembowel the carp, then remove the scales. Flavour the fish from both inside and outside with salt and pepper. Chop fine the onion, then stew it in a pan in oil and a bit of water. Crush the nuts, chop fine the parsley and add them 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. 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.
Serve cut in slices garnished with potato puree.

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