How to make
Clean the carp, add salt inside and out and season it with pepper. Fry the chopped onion in 1/2 cup oil, add the tomato puree, walnuts and salt and pepper to taste. Add the parsley and a little warm water.
Fill the carp with the prepared stuffing and sew it up. Put it in a tray atop greased sticks or sliced onions, so it does not stick. Top it with 3 1/3 tbsp (50 ml) of oil and put it to bake in a moderately heated oven.
Beat the eggs with the yoghurt, pour it over the baked carp and return to a high heat to harden and redden the topping.
