How to make
The carp is cleaned very well.
Wash it, salt it inside and let it cool for 30 minutes.
The walnuts are crushed in half and poured with Amaretto for 30 minutes.
The raisins are poured with white wine for 30 minutes.
Wash the rice until the water is clear and put it in a pan with a non-stick coating.
Cover with olive oil and fry for 10 minutes, then add the walnuts, raisins, tarragon and lovage.
Mix very well for 5 min.
Add finely chopped spearmint, black pepper and salt.
Stir and remove from the heat.
The carp is placed in a tray that is covered with vine leaves.
It is filled with the stuffing by sewing it with a needle and thread.
Three cuts are made on top.
Vine leaves are arranged on top of the stuffed carp.
It is poured with a little water.
Bake for 30 minutes at 360°F (180°C), then remove the vine leaves.
Arrange lemon slices cut into crescents in the cuts.
The stuffed carp with walnuts is baked for 30 minutes at 360°F (180°C).
