Ingredients: 1,5 – 2 kg whole carp 1 big carrot 2 medium bulb onions 1 lemon 1/2 kg champignons sour cream (20 – 25% fat) spices salt – to taste vegetable oil 1 fresh cucumber 1 fresh tomato 1 fresh sweet pepper Cooking Scale and rinse fish well. Do not remove the head and tail. Squeeze half of the lemon. Combine juice, salt and spices. Grate the inside and outside of the carp with the prepared mixture. Stuffing Peel and dice the bulb onions. Peel and grate the carrot....