How to make
Rub the cleaned carp with salt and black pepper inside and out, then put it away for 30 min. in the fridge.
In the meantime, chop the onions and mushrooms finely and saute in 1-2 tbsp butter until softened. Add 2-3 finely chopped tomatoes and the ground walnuts. Sprinkle with a little parsley, pour in the white wine, paprika, salt to taste and stir well.
Fill the carp with this mixture, put it in an oiled tray. Smear it generously with butter, cover with tomato slices, add 1/2 cup water and bake in a preheated 360°F (180 °C) oven until ready.
