How to make
To prepare the pesto, the ground walnuts are roasted in a pan without fat.
In a blender grind all of the products and add olive oil and Parmesan.
The cleaned and drained carp is salted inside and out.
Fry the finely chopped onions, carrots, mushrooms, rice and walnuts in hot oil, add water and fry until the onions soften and the rice becomes translucent.
Add the crushed garlic, finely chopped celery and spices. After removing the filling from the hob and have left it to cool slightly, add the pesto and 1 finely chopped lemon and mix everything well.
Fill the carp with the resulting mixture and sew it. Bake it in a preheated oven at 390°F (200 degrees) in a greased pan covered with foil for 60 minutes, then remove the foil and bake the carp for another 20-30 minutes until it aquires a golden color.
Once you remove it from the oven, cover it immediately with sliced lemon.
The stuffed carp with mushrooms, walnuts and pesto is ready.
