How to make
Sprinkle the cleaned and washed carp with salt and black pepper inside and outside. Pour the white wine over the carp and pour some of it inside as well. Let it sit while preparing the filling.
Soak the bulgur in hot water so it swells. Braise the finely chopped onions in enough oil with the chopped carrots, then add the garlic, mushrooms (also chopped) and boil until the water evaporates.
Add salt, black pepper and dried tarragon crushed between your palms. Add the drained bulgur and after a few minutes, take the stuffing off from the heat. Add the chopped walnuts and mix.
Fill it into the carp and sew it up. Peel the potatoes and cut them into rings. Arrange them in a large greased oven dish to serve as a bed, put the carp on top and distribute the remaining stuffing around it.
Pour a little oil on top, cover with foil and put it to bake for about 50 minutes. Remove the foil and let it crisp until ready without it.
